Lily cooks

Tortilla Soup

Tortilla Soup
Preparation time:
20 minutes
Cooking time:
40 minutes

Spicy, warming and a great way to revitalise your lunchbox, check out Lily’s tortilla soup. Packed with tomatoes, onion and garlic, this lunchbox delight gets its heat from tangy dried pasilla chillies. Serve with creamy fetta and a wedge of lime for the perfect midday Mexican feast.

  • Ingredients

    For the Soup:

    • 250 ml Sunflower Oil
    • 20 yellow corn tortillas, cut into thin strips
    • 500 g tomatoes, washed and whole
    • 1/2  small onion, cut into 3 wedges
    • 1 garlic clove, peeled
    • ½ tsp black pepper corns
    • 20 grams dried pasilla chillies + one pasilla chilli extra for topping
    • ½ tsp dried Epazote
    • 2.5 litres Chicken Stock (or vegetable stock for a vegetarian option)
    • 1 tsp Flaky sea salt

    For Serving:

    • 250 g Feta Cheese, cut into small cubes
    • 2 limes, cut into quarters
    • 2 chipotles in adobo sauce (optional to add more heat)
  • Method

    For the soup:
    • Start by heating the oil in a small pot at high heat to fry your tortilla strips. Line a cake cooling rack with paper towels underneath and set it near the pot of oil. When the oil reaches 160 c, add a quarter of the tortilla strips and fry them until golden crispy.

    • Remove them from the oil into the cooling rack so they drip any excess oil into the paper towels and keep their crunchiness without anything getting soggy or oily. Repeat the frying until all your tortilla strips are done. Transfer the cool strips into a bowl and set aside.

    • Take 2 tablespoons of the now corn-infused oil and add it to a large pot where you’ll cook the soup. It should be a pot that can hold 4 to 5 litres of soup.

    • Turn the heat on to medium-high and add the tomatoes, onion wedges and garlic. Fry these ingredients, stirring regularly, until the tomatoes start changing colour.

    • Clean all the Pasilla chillies by taking the stem out and removing all the seeds and veins, you can cut them open with scissors. Set the extra chilli aside for later.

    • Cut the rest of the chillies into 3 or 4 pieces and add them to the pot where you are frying the tomatoes together with the black pepper corns. Mix well and continue cooking everything for 1 more minute, making sure you’re constantly stirring so the chillies don’t burn.

    • Transfer the contents of the pot to your food processor with the epazote, salt and 200 ml of the chicken stock. Lower the heat of the pot to a minimum while you blitz well until you have a very smooth, red velvety sauce.

    • Crank the heat up in the pot to medium-high and pour the sauce into the pot (I like to set a sieve over the pot and run the sauce from the food processor through the sieve to have a very smooth soup, but you don’t have to).

    • Cook the sauce for 3 to 4 minutes stirring gently. Add the rest of the chicken stock and mix well. Bring to a boil and lower the heat to medium, and cook covered for 15 to 20 minutes.

    • While the soup finishes off cooking, return to the pasilla chilli that you set aside. Using scissors, cut it into very thin strips.

    • Take a tablespoon of the oil where you fried the tortillas and heat it up in a small non-stick pan. When the oil is hot, drop these ribbons of pasilla chilli and fry them up until they change colour and become crispy, it should be around 1-minute max.

    • Remove the chilli ribbons into a kitchen paper towel and set them aside for serving time.

    • When the soup is ready, get ready to assemble all its components. Serve the soup in a bowl. Add a generous amount of crispy tortilla strips, a spoonful or two of cheese cubes, and top with some fried pasilla chilli strips and a good squeeze of lime juice.

    • If you want, you can also add a little bit of chipotle in adobo sauce to your bowl to add an extra kick in the heat department.

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