Mexican Tortilla Soup


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.





15 min


15 min


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