Tortilla Soup




Yield 2-4 Servings


3 tomatoes (Roma or On the Vine)

1 small yellow or white onion

2 jalapeños, stem & seeds removed

2 dried gaujillo chilis or 1 dried pasilla chili (soaked and covered in hot water for 30 mins.)

2 tsp garlic, minced

1/4 cup scallions, sliced

1/4 cup cilantro, chopped

3 cups vegetable or chicken broth

1 tsp paprika

2 tsp ancho chili powder

1 tsp cumin powder

1/2 tsp dried oregano (rubbed between your fingers)

Few Dashes Hot Sauce  (I use cholula)

salt & pepper to taste

2-3 tbsp oil


Fried Tortilla Strips

Shredded Cheese




Sour Cream

Hot Sauce

Lime Wedges


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Quarter the tomatoes and onions, and place on baking sheet along with the jalapeños. Drizzle with oil, salt, pepper and roast for 30-45 minutes. (roast until edges of onions/tomatoes begin to slightly char).
  3. Remove veggies from oven and place in blender along with gaujillo chilis (stem removed). Blend until smooth (add splash of water if needed).
  4. In a heavy bottom pot, over medium heat, add 2 tbsp of oil, garlic, scallions and cilantro. Cook for 1-2 minutes and add the ingredients from the blender. Add ancho chili powder, salt, pepper, cumin powder, paprika, few dashes hot sauce and continue to cook for 5-7 minutes, stirring constantly over medium/low heat.
  5. Add chicken broth and bring to boil. Simmer for 5-7 minutes. 
  6. Remove from heat and garnish with shredded cheese, sour cream, lime wedges, cilantro, scallions and jalapeños!


Options: Add Pinto Beans and/or Corn or scoop of sour cream for a creamier soup

Recipe by The Chutney Life at