This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.

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  • Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.

  • In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

360 calories; protein 9.6g 19% DV; carbohydrates 37g 12% DV; fat 21.2g 33% DV; cholesterolmg; sodium 1244mg 50% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/18/2002
I loved this soup. It's quick easy and very tasty. For a more low fat version of the tortilla strips I sprayed the strips with olive oil and then baked them at 375 degrees until they got crispy. Read More
(29)

Most helpful critical review

Rating: 3 stars
01/28/2003
I am a Latina who loves Cilantro but this soup had a little too much. Otherwise it was great. Read More
(11)
49 Ratings
  • 5 star values: 31
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/18/2002
I loved this soup. It's quick easy and very tasty. For a more low fat version of the tortilla strips I sprayed the strips with olive oil and then baked them at 375 degrees until they got crispy. Read More
(29)
Rating: 4 stars
10/15/2003
I loved this soup. I do suggest that adding chopped raw onion and bit of lime juice does just the trick. The lime juice is essential when adding chicken. Thanks Andree! Read More
(14)
Rating: 3 stars
01/27/2003
I am a Latina who loves Cilantro but this soup had a little too much. Otherwise it was great. Read More
(11)
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Rating: 4 stars
01/11/2003
Wow...what a recipe! I brings back happy memories for me. It is nice easy and quick to prepare. I did not use as much oil as recommended...the amount of cilantro was a bit much it should be used as a garnish only with lime onions etc. Adding a cup or two of chicken would be just perfect. I will prepare this in order to use my Thanksgiving "saved-over" turkey. Gracias Andre tu sopa es digna de un soberano Azteca!!! Read More
(7)
Rating: 5 stars
11/02/2006
LOVED IT! Exactly the soup recipe I have been looking for the past 3 years! SO easy to make and great leftover (if there are any!!) A couple of variations to try: add 2 T uncooked long-grain rice; add cooked and cubed chicken breast; add sliced andouille sausage; the possibilities are endless! Read More
(6)
Rating: 5 stars
03/22/2010
I loved this recipe! I followed it to the T except for I used tostada shells instead of frying my own tortillas. I also sprinkled a little extra cumin in for a little different taste. Next time I might cut down on the amount of onion because mine was a bit overpowering. But otherwise it was great! Read More
(6)
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Rating: 5 stars
11/23/2009
I used some canned substitutes and it was still great...drained diced tomatoes instead of fresh and canned diced chilles instead of adobo. I also added canned black beans and corn a couple times for a heartier soup. Always topped with monterey jack cheese and tortilla strips (or chips). Always enjoyed to the last drop! Read More
(6)
Rating: 5 stars
05/05/2003
We loved this soup. I sprayed the tortillas with cooking spray and baked them and they turned out perfect. I also added some shredded chicken to the soup and sprinkled a little cheddar cheese on top along with the avacado and tortilla strips when serving. We thought is was even better the next day. Read More
(5)
Rating: 5 stars
10/06/2008
Absolutely great! I usually use water instead of chicken broth and I add lime juice. Wonderful result! Read More
(5)