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Red tortilla soup with sliced red peppers, fresh cilantro and cheese on top in a grey bowl with a grey napkin on a grey background.

Tortilla Soup

tortilla strips, cotija cheese, lime

STARS

Tortilla soup can be thin and brothy, but not this one! Chicken broth, onions, peppers, chile, tortillas, tomato and spices are simmered together until thick and delicious. On the side, serve shredded green cabbage, scallions, cotija cheese, cilantro, sliced Fresno chile, and lime, all for your garnishing pleasure.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  10 minutes
Ingredients

Soup

  • 1 red bell pepper
  • 1 yellow onion, roughly chopped
  • 1 dried ancho chile
  • 2 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Mexican oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt, to taste
  • 1 15-ounce can tomato puree
  • 4 cups low-sodium chicken broth

Garnish

  • Tortilla strips, for garnish
  • 4 ounces cotija cheese, crumbled
  • 2 cups shredded green cabbage
  • 1 lime, sliced into wedges
  • Fresh cilantro, for garnish
  • 4 green onions, thinly sliced
  • 1 red fresno chile, thinly sliced
Directions
1
Preheat the oven to 350°F.
2
If you have a gas stove, place the bell pepper on the stove grate over a medium flame to char the outside, turning to color all sides. Cool and roughly chop the pepper, removing the seeds and membrane. 
3
If you don't have a gas stove, roast the bell pepper on a baking sheet for 10-15 minutes until softened. Cool and chop the pepper, removing the seeds and membrane.
4
Place the ancho chile directly on the oven rack to toast for 5 minutes. 
5
In a large saucepan, combine the ancho chile and remaining soup ingredients. Bring to a simmer and cook for 20 minutes. Strain the broth through a strainer and discard solids. Adjust the seasoning. 
6
Divide the soup between bowls and garnish with tortilla strips, cheese, cabbage, lime wedges, cilantro, green onions and fresno chile slices. 

Tortilla Soup

tortilla strips, cotija cheese, lime

STARS

Tortilla soup can be thin and brothy, but not this one! Chicken broth, onions, peppers, chile, tortillas, tomato and spices are simmered together until thick and delicious. On the side, serve shredded green cabbage, scallions, cotija cheese, cilantro, sliced Fresno chile, and lime, all for your garnishing pleasure.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Soup

  • 1 red bell pepper
  • 1 yellow onion, roughly chopped
  • 1 dried ancho chile
  • 2 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Mexican oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt, to taste
  • 1 15-ounce can tomato puree
  • 4 cups low-sodium chicken broth

Garnish

  • Tortilla strips, for garnish
  • 4 ounces cotija cheese, crumbled
  • 2 cups shredded green cabbage
  • 1 lime, sliced into wedges
  • Fresh cilantro, for garnish
  • 4 green onions, thinly sliced
  • 1 red fresno chile, thinly sliced

Directions

1
Preheat the oven to 350°F.
2
If you have a gas stove, place the bell pepper on the stove grate over a medium flame to char the outside, turning to color all sides. Cool and roughly chop the pepper, removing the seeds and membrane. 
3
If you don't have a gas stove, roast the bell pepper on a baking sheet for 10-15 minutes until softened. Cool and chop the pepper, removing the seeds and membrane.
4
Place the ancho chile directly on the oven rack to toast for 5 minutes. 
5
In a large saucepan, combine the ancho chile and remaining soup ingredients. Bring to a simmer and cook for 20 minutes. Strain the broth through a strainer and discard solids. Adjust the seasoning. 
6
Divide the soup between bowls and garnish with tortilla strips, cheese, cabbage, lime wedges, cilantro, green onions and fresno chile slices.