Tortilla soup base
A smoky tomato, pasilla and garlic broth, ready for crisp tortilla strips, avocado and shredded chicken.
Make this once, then cook it into 14 different dishes.
- Time50 min
- LevelEasy
- Costabout £3.09 a head
- Makesabout 2.2 litres of broth, enough for 2 pots of soup for 4 to 6
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat a dry heavy frying pan over a high heat. Char the tomatoes cut side down, the onion and the unpeeled garlic for 8 to 10 minutes, turning, until blackened in places and soft. Peel the garlic.
9 min - 2
Tear the pasilla chillies flat and toast for 15 seconds a side in the pan, then soak in a bowl of boiling water for 15 minutes until soft.
15 min - 3
Drain the chillies and blend them with the tomatoes, onion, garlic, oregano and 250 ml of the stock for 2 minutes until smooth. Press through a sieve for a silky broth.
- 4
Heat the oil in a large pot over a medium high heat. Pour in the puree (it will spit) and fry, stirring, for 6 minutes until darker and thicker.
6 min - 5
Add the remaining stock (1750 ml), the coriander sprigs and the salt. Bring to a simmer and cook gently for 20 minutes.
20 min - 6
Remove the coriander. Add the lime juice, taste and adjust the salt. It should be savoury, slightly smoky and a little tangy.
- 7
To serve, ladle the hot broth over crisp tortilla strips, shredded chicken, avocado and cheese. Cool leftovers quickly.
About tortilla soup base
Tortilla soup base is the broth for sopa de tortilla, a Mexican soup made from chicken stock simmered with charred tomatoes, onion, garlic and dried pasilla chilli. It is red-orange, savoury and gently smoky, with fruity chilli depth but not much heat.
The broth is the whole point of the soup: it should be well seasoned and deeply flavoured, because the toppings are mild. It is poured over crisp fried or baked tortilla strips and topped with avocado, queso fresco or feta, crema and a squeeze of lime.
Make it with stock and fresh tomatoes for the best flavour, and fry the puree before adding the stock so it tastes rounded and not raw. Add shredded chicken, beans or sweetcorn to turn it into a full meal, but keep the tortilla strips crisp by adding them to the bowl just before eating.
Tips
- Char the tomatoes, onion and garlic in a dry pan or under a hot grill until blackened in places. That smoky flavour defines the soup.
- Pasilla chillies are mild and raisiny. If you cannot find them, use ancho, and add a pinch of chipotle if you like more smoke.
- Fry the blended tomato puree until it darkens and thickens before adding the stock. It removes the raw taste and gives a rounder soup.
- Always add tortilla strips, avocado and cheese at the table, not to the pot. Otherwise they go soft and soggy.
- For vegetarian or vegan soup swap in a gluten free vegetable stock. Skip the crema and cheese, or use dairy free versions, if needed.
- A sprig of epazote or a few coriander stalks in the broth adds an authentic herbal note.
Storing and freezing
Cool quickly, within 1 to 2 hours, and keep covered in the fridge for up to 3 days. Freeze in 1 litre portions for up to 3 months. Reheat to a rolling boil, until steaming hot all the way through.
Dishes you can make with tortilla soup base
Sopa de Tortilla con Camaron (Prawn Tortilla Soup)
NFEFHPSopa de Tortilla con Calabacitas y Elote (Courgette and Sweetcorn Tortilla Soup)
DFEFNFSopa de Tortilla con Frijoles Negros (Black Bean Tortilla Soup)
DFEFNFSopa de Fideo (Mexican Toasted Vermicelli Soup)
DFEFNFCaldo Tlalpeno (Chicken, Chickpea and Chipotle Soup)
GFNFEFEntomatadas de Queso (Cheese Enchiladas in Tomato Sauce)
NFEFSopa de Tortilla con Carnitas (Carnitas Tortilla Soup)
DFEFNFBudin Azteca (Aztec Tortilla Casserole)
NFEFHPHuachinango al Estilo Veracruz (Veracruz Style Baked Fish with Olives)
GFDFEFPollo en Caldillo de Jitomate (Chicken in Light Tomato Sauce)
DFEFNFChiles Rellenos en Caldillo (Stuffed Poblanos in Tomato Sauce)
NFMole de Olla (Mexican Beef and Vegetable Chilli Soup)
DFEFNFQuestions
What is sopa de tortilla?
Sopa de tortilla, or tortilla soup, is a Mexican soup of tomato and chilli broth served over crisp tortilla strips with avocado, cheese and crema. It is popular in central Mexico and is also known as sopa azteca.
Is tortilla soup spicy?
Not very. Pasilla chilli adds flavour with only mild heat. Add a dried chile de arbol or a pinch of chilli flakes when blending for more heat, and serve extra on the side.
Can I make the broth in advance?
Yes, 2 days ahead is ideal. Cool it quickly, keep it in the fridge, and bring it to a boil before serving. Make the tortilla strips on the day for the best crunch.
Is it gluten free and dairy free?
The broth is, with gluten free stock. Use gluten free corn tortillas for the strips and check labels. Toppings like queso fresco and crema contain dairy, so leave them off or use dairy free alternatives.
What can I use instead of pasilla chillies?
Use ancho chillies, which are slightly sweeter, or guajillo for more tang. In a pinch use 1 tsp of smoked paprika with a pinch of chilli flakes for colour and gentle smoke.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.