Oaxacan Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 241.3
  • Total Fat: 18.3 g
  • Cholesterol: 13.8 mg
  • Sodium: 332.9 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 6.3 g

View full nutritional breakdown of Oaxacan Tortilla Soup calories by ingredient
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Tortilla Soup Tortilla Soup
Number of Servings: 8


    1 medium yellow onion, chopped
    5 corn tortillas, medium 6"
    5 tablespoons vegetable oil
    6 cloves garlic, pressed or finely minced
    2 poblano chiles, roasted, peeled, seeded, and diced
    1 jalapeño chile, seeded, and diced
    2 tablespoons chopped fresh cilantro
    1 tablespoon ground cumin
    1 teaspoon freshly ground black pepper, toasted
    10 cups vegetable stock (chef Meg's recipe)
    1 can (14 1/2 ounces) diced tomatoes, undrained
    1 1/2 teaspoons chili powder
    1 1/2 teaspoons salt
    2 bay leaves

    Possible Garnishes:
    1 avocado, peeled, pitted, and diced
    1 cup grated mexican Cheese
    3/4 cup chopped, seeded plum tomatoes, diced
    1/4 cup chopped fresh cilantro
    1/2 cup sour cream


Recipe is calculated using all of the above listed ingredients exactly as listed in the ingredients list. However "chef Meg's vegetable stock recipe" is not added in here, it is 17 calories per serving, you can add that (or your own) in your food tracker separately.


Purée the chopped onion in a food processor or blender until smooth. Cut 3 of the tortillas into 1/4-inch dice.
Heat 3 tablespoons of the oil in a large saucepan over medium heat. Stir in the garlic and cook for a few seconds. Add the diced tortillas, stir to evenly coat, and cook for about 5 minutes, or until they begin to crisp. Stir in the onion purée, poblanos, jalapeño, cilantro, cumin, pepper, and bay leaves. Constantly stirring,cook until the chiles and spices are aromatic, 3 to 4 minutes.
Add the vegetable stock and diced tomatoes and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for 30 minutes. Stir in the chili powder and salt, and simmer for 10 minutes longer. Remove and discard the bay leaves.
Cut the remaining 3 tortillas into 1/4-inch strips. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the tortilla strips and cook, stirring often, for about 5 minutes, until lightly toasted and aromatic. Drain on paper towels.
To serve, ladle the soup into individual warmed bowls. Garnish with the crisp tortilla strips, avocado, cheese, chopped tomatoes, cilantro, and dollops of sour cream.

Serving Size: 4-2 cup servings

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