Mexican Tortilla Soup

  • 30 mins
  • 13 ingredients


  • 6 cups of chicken stock
  • Juice of 1 lemon
  • 2 tbs chopped cilantro
  • Pinch of crushed red pepper flakes
  • 1 canned mild green chili, minced
  • 1 tbs anato powder
  • 2 tbs of red chili puree
  • 1/4 cup of canola oil
  • 6 corn tortillas, cut into thin strips
  • 1 cup cooked chicken, cut into thin strips
  • 1/2 cup cooked pork, cut in to thin strips
  • 3 scallions, chopped. White and green parts
  • 1 unpeeled lime finely chopped

This is an authentic preparation of this Mexican classic. It uses the combination of lemon and lime to elevate the taste.


  • In a large sauce pan heat the chicken stock and add the lemon juice, cilantro, red pepper and chilies, chili puree and anato powder.
  • Simmer, uncovered over low heat for about 15 minutes.
  • Right before serving, fry tortilla strips in hot oil until lightly browned and crispy. Drain on paper towels.
  • Add tortilla strips, shredded chicken, shredded pork, scallions and chopped lime to hot soup
  • Serve at once.


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