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Tortilla Soup Recipe

Name: Cilantros Mexican Cuisine Mandevilles Tortilla Soup Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups chicken broth (low-sodium); 1 cups water; 1 cups diced tomatoes (canned, 14.5 oz); 2 tbs tomato paste; 1 medium onion; 3 cloves garlic cloves, minced; 0.5 cups green chiles (mild, canned); 1 tsp ground cumin; 1 tsp dried oregano; 0.5 tsp smoked paprika; 1 tsp chipotle in adobo, minced (optional, for heat); 1 tsp salt; 0.5 tsp black pepper; 2 tbs lime juice (fresh); 0.75 cups corn kernels (fresh or frozen); 0.5 cups black beans, rinsed and drained; 0.25 cups fresh cilantro, chopped; 1 medium avocado, diced; 2 stalks green onions, sliced; 0.75 cups shredded cheddar or Monterey Jack; 2 to taste lime wedges; 4 pieces corn tortillas; 2 tbs vegetable oil (for frying) or olive oil (for baking); 0.5 tsp kosher salt; 0.25 cups sour cream or Mexican crema (optional); 2 cups cooked shredded chicken (rotisserie or poached)

Inspired by Cilantros Mexican Cuisine Mandeville

Time45m

Serves4

Delicious broth based soup with tortilla strips, shredded cheese and avocados | Cup or Bowl | Add chicken for an additional charge

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Ingredients

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Broth & Base

6 cups chicken broth (low-sodium)

1 cups water

1 cups diced tomatoes (canned, 14.5 oz)

2 tbs tomato paste

1 medium Onion

3 cloves Garlic cloves, minced

1/2 cups green chiles (mild, canned)

1 tsp Ground cumin

1 tsp Dried oregano

1/2 tsp Smoked paprika

1 tsp chipotle in adobo, minced (optional, for heat)

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs lime juice (fresh)

Vegetables & Garnish

3/4 cups corn kernels (fresh or frozen)

1/2 cups black beans, rinsed and drained

1/4 cups Fresh cilantro, chopped

1 medium avocado, diced

2 stalks Green onions, sliced

3/4 cups shredded cheddar or Monterey Jack

2 to taste Lime wedges

Tortilla Strips & Finish

4 pieces corn tortillas

2 tbs vegetable oil (for frying) or olive oil (for baking)

1/2 tsp kosher salt

1/4 cups sour cream or Mexican crema (optional)

Optional Protein (Add-on)

2 cups cooked shredded chicken (rotisserie or poached)

Method

Broth & Base

prepare aromatics

Finely chop the onion. In a large pot or Dutch oven, heat 1 tablespoon oil over medium heat. Add chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

build the soup

Add diced tomatoes (with juices), tomato paste, green chiles, cumin, oregano, smoked paprika and minced chipotle (if using) to the pot. Stir and cook 1–2 minutes to bloom the spices.

add liquids & simmer

Pour in the chicken broth and water, stir to combine. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 15 minutes to meld flavors.

season & finish

After simmering, stir in salt, black pepper and lime juice. Taste and adjust seasoning. If you prefer a slightly thicker soup, remove 1 cup of the broth, blitz briefly in a blender with a handful of the corn and beans, then return to the pot and stir.

Vegetables & Garnish

prepare vegetables

If using fresh corn, cut kernels from the cob. Rinse and drain the black beans. Roughly chop cilantro and slice green onions. Dice the avocado just before serving and toss with a squeeze of lime to slow browning.

add corn & beans

Stir the corn and black beans into the simmering soup during the last 5 minutes of cooking to warm through (longer if using frozen corn). Stir in most of the chopped cilantro, reserving a small amount for garnish.

Tortilla Strips & Finish

make tortilla strips (fried)

For crispy strips: stack tortillas and cut into 1/4–1/2-inch strips. In a medium skillet, heat 2 tablespoons vegetable oil over medium-high heat. Fry strips in batches, turning, until golden and crisp, about 1–2 minutes per side. Transfer to paper towels and season with kosher salt while hot.

make tortilla strips (baked)

For a lighter option: preheat oven to 400°F (200°C). Toss tortilla strips with 1 tablespoon olive oil and a pinch of salt, spread in a single layer on a baking sheet, and bake 8–12 minutes until crisp, flipping halfway.

assemble & serve

Ladle hot soup into bowls. If adding chicken, divide shredded chicken among bowls before ladling soup (about 1/2 cup chicken per serving). Top each bowl with a handful of tortilla strips, 2–3 tablespoons shredded cheese, diced avocado, a dollop of sour cream or crema (if using), sliced green onions, and remaining cilantro. Serve with lime wedges on the side for extra brightness.

Optional Protein (Add-on)

If adding cooked shredded chicken: warm the chicken in the simmering soup for 2–3 minutes before serving so it heats through and absorbs flavor. Alternatively, season warm shredded rotisserie chicken with a pinch of salt and a squeeze of lime and place into bowls before ladling soup.