Tortilla Soup

Preparation time:

1 Hour

Serving size:





Corn Tortillas | View product


  • 8-10 La Finca corn tortillas
  • Vegetable oil for shallow frying
  • 6 cups chicken broth
  • 4 large plum tomatoes
  • 1 small white onion cut in half
  • 4 garlic cloves, unpeeled
  • 1 medium dried New Mexico chile, stemmed, seeded and torn into large pieces
  • 6-8 canned chipotle chilies in adobo sauce, optional
  • Avocado
  • Cotija Cheese
  • Mexican sour cream
  • Salt and Pepper to taste


Heat a heavy sauce pan over medium-high heat. Add the tomatoes, peeled onion and unpeeled garlic cloves. Roast, turning frequently until the garlic is soft and slightly blackened. About 10 minutes. Remove and peel garlic. Set aside.

Add the dried chile to the sauce pan. Continue to cook until slightly blackened. Remove the tomato, onion and chile. Add blackened items to the blender with 2 cups of chicken broth. Add 2 tortillas. Blend until smooth. Pour into a large sauce pan.

Add remaining chicken broth and bring to a boil. Reduce heat and simmer 20 minutes. Add salt and pepper to taste. In a medium heavy skillet, add enough oil to cover the bottom of the pan. Cut 6-8 corn tortillas into 1/2 inch strips. Add the tortilla strips to the oil and fry until golden brown and crisp, about 2 min. Remove strips and drain on a paper towel. To serve, ladle the soup into 6 bowls. Top with Cotija cheese, tortilla strips, Mexican sour cream, avocado and whole chipoltle chiles.


Factory Location: 909 King Street Oakland, CA 94606

SINCE 1983