With just a few simple ingredients—corn tortillas, tomatoes, and guajillo chile—and a base of vegetable stock, this is an authentic Mexican tortilla soup. Enjoy this simple vegan meal that is delicious and easy to make. Add strips of baked corn tortilla as garnish.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 3 (6 inch) corn tortillas, divided
- 1 tablespoon avocado oil
- 1 guajillo chile, seeded and deveined
- 2 tablespoons olive oil
- ½ small onion, chopped
- 1 clove garlic, minced
- 6 Roma tomatoes, chopped
- 2 cups vegetable stock
- salt to taste
- ½ avocado, sliced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut 2 tortillas in half and then into 1/8-inch strips. Place in a bowl and toss with avocado oil. Arrange strips in a single layer on a baking sheet.
- Bake in the preheated oven until the strips are crisp and light brown, about 15 minutes. Remove from oven and set aside for garnishing.
- Place guajillo chile in a saucepan with water to cover; bring to a boil. Remove from heat and let chile soak in the hot water until soft, at least 10 minutes. Drain.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until transparent, about 3 minutes. Tear remaining tortilla into pieces and add to the skillet. Cook until soft, about 3 minutes. Add tomatoes; cook and stir until tender, about 5 minutes. Remove from heat and let cool, about 5 minutes.
- Place tomato-tortilla mixture into a blender. Add the soaked guajillo chile and vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you prefer a very fine soup, you can strain it into the saucepan. Bring to a boil and let simmer until flavors meld, about 5 minutes. Garnish with baked tortilla strips and avocado slices.
Reviews
Loved this, so simple but very full of flavor. The crispy tortilla strips really add to the soup.