Tortilla Soup

from Heaven’s Banquet by

Makes 7 cups

tortilla soup


  • 8 ounces (230 g) tortilla chips or
  • 8 fresh corn tortillas, cut into 1-inch strips
  • Oil for deep-frying (if using fresh tortillas)
  • 1 tablespoon ghee or mild-flavored oil
  • Pinch of hing (optional)
  • 4 cups vegetable stock or water
  • 1 teaspoon epazote (optional)
  • 3 medium potatoes, peeled and diced
  • 2 tomatoes
  • ½ cup water
  • 1 cup loosely-packed chopped fresh cilantro
  • Salt
  • Black pepper
  • ¾ cup sour cream
  • Grated Monterey jack cheese
  • Avocado slices


To prepare fresh tortilla strips

  1. Preheat the oven to 350 ºF.
  2. Spread the tortilla strips on a cookie sheet.
  3. Toast in the oven until crisp, about 10 minutes.
  4. Heat oil at least 1 inch deep in a pot.
  5. Have a tray covered with paper towels nearby.
  6. Fry the tortilla strips until golden brown. Drain on paper towels.

To prepare tortilla soup

  1. Heat the ghee in a large soup pot over medium heat.
  2. Add the hing and sauté until fragrant, about 30 seconds.
  3. Add the stock or water, epazote, and diced potatoes.
  4. Purée the tomatoes with the water in a blender or food processor. Add to the soup.
  5. Bring the soup to a boil. Stir in the tortilla strips or chips.
  6. Cover, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.
  7. Purée the soup with the cilantro in a blender or food processor.
  8. It should have the texture of thin porridge. Thin with stock or water if necessary. Season to taste with salt and pepper.
  9. Garnish each bowl of soup with sour cream, a sprinkling of grated cheese, and avocado slices.