Step 1 of 5
Tortilla soup
Heat the oil to 180°C in a small frying pan, where it should be about 1 cm deep. Fry the tortilla strips in batches for 1 to 2 minutes until golden and crisp, then lift out with a spider, drain and salt. Fry the pasillas in the same oil for about 10 seconds until puffed and fragrant, and drain. Keep 1 tbsp of the oil.
Watch: Dried chillies burn in seconds. Pull them out as soon as they puff.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Tortilla soup take?
55 min all in — 15 min prep, 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Spider or strainer, Comal or dry skillet, Blender, Saucepan.
How much salt do I put in?
The recipe lists Salt at 1 tsp (plus a pinch for the strips).
What can I use instead?
Pasilla chilli → Ancho chilli. Ancho is sweeter and less dark and bitter. Use two in the base. Chicken stock → Vegetable stock. Makes it vegetarian. Fry the base a little longer to make up the depth.
What should I watch for?
Dried chillies burn in seconds. Pull them out as soon as they puff.
Any tips from this recipe?
Unsalted shop-bought tortilla chips are an acceptable shortcut for the strips. The soup base freezes well. Make a double batch, freeze half, and fry fresh strips when you use it.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.