Total Time
Prep 15 mins
Cook 40 mins

This recipe is from 'Mexico- One plate at a time' by Rick Bayless. It is very different from the usual tortilla soups. The soup is quite thin but so flavorful & spicy. I added cumin although the actual recipe does not call for it.

Ingredients Nutrition


  1. Cut tortillas into 1/4 inch strips.
  2. Bake at 400 degrees until golden brown and crisp.
  3. Add oil to a saucepan and heat.
  4. When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
  5. Remove and drain on paper towels.
  6. Add garlic and onion to the oil.
  7. Reduce heat and cook them until golden.
  8. Add them along with chiles to a food processor.
  9. Add tomatoes to the food processor.
  10. Blend all into a smooth puree.
  11. Set a saucepan over medium heat.
  12. Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes).
  13. Now add the broth, cumin and epazote to the paste.
  14. Mix well.
  15. Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
  16. Season with salt.
  17. Divide cheeses and avocado among soup bowls.
  18. Add a ladle of soup and top with some tortilla chips and cilantro.
  19. Serve lime slices alongside.
Most Helpful

4 5

i like the avocado,but fresh tosted tortillas make it dam goood and add fresh tomatos before serving make it....rob