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This simple yet nourishing tortilla soup recipe is a Mexican classic. In kitchens all over Mexico, the soup is made by dried chiles in seasoned chicken broth. Topped with shredded cheese, sour cream and crisp corn tortilla strips, this traditional tortilla soup will satisfy your hunger and warm your soul.
GOYA® Corn Oil, for frying
GOYA® Corn Tortillas, cut into ¼”x1” strips
GOYA® Pasilla Chiles, slit, seeds and membranes removed and cut into 1” x 1” strips
Manchego cheese or Monterrey Jack, cubed
avocado, peeled and cubed
2 cans (8 oz. each)
whole GOYA® Guajillo Chile
sprigs cilantro, roughly chopped
Heat oil in skillet over medium-high heat; fry tortilla strips, in batches, until crispy and golden brown, 3-5 minutes per batch. Remove with slotted spoon onto absorbent paper. Fry pasilla chile strips very briefly. Remove with slotted spoon onto absorbent paper. Set drained tortilla and chile strips, cheese, sour cream and avocado in separate serving bowls; set aside.
In saucepan set over medium-high heat, combine bouillon and Sazón with 4 cups of water;bring to boil. Stir in tomato sauce and guajillo chile. Return to boil, lower heat and simmer 5 minutes.
Stir in cilantro just before serving. To serve, add tortilla strips and cubed cheese to bottom of each soup bowl; ladle in soup. Serve with remaining condiments on the side.
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