Mexican Tortilla Soup | January Kid's Cooking Class

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: store-brand tortillas

Whole wheat tortillas add fiber, while store brands can reduce cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is a cost-effective alternative.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumber

Mashed peas provide creaminess with fewer calories, while cucumber is budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds protein, while plain yogurt is often cheaper.

Preheat oven to 375 degrees.

Cut 5 roma tomatoes in half and place cut side down on a baking sheet.

Cut 1 medium onion into wedges and scatter around the tomatoes on the baking sheet.

Crush 4 cloves of garlic and scatter them around the tomatoes and onions.

Spread 1 tablespoon of tomato paste on top of the tomatoes.

Sprinkle with salt and pepper, then roast in the oven for 20-25 minutes until charred.

Soak 2 dried pasilla chilies in 1 cup of hot water to soften.

After roasting, let the vegetables cool slightly and add them to a blender along with the soaked chilies and their liquid, and 5 cilantro stems.

Blend until smooth.

Add oil to a pot over medium heat and cook the blended tomato sauce until it thickens.

Brush corn tortillas with oil, cut into thin strips, and bake at 350 degrees for about 5 minutes until crispy.

Pour 4 cups of stock into the pot with the tomato sauce, season with salt and pepper, and bring to a boil before reducing to a simmer for 10 minutes.

Prepare garnishes: Mexican crema, cilantro leaves, cubes of queso fresco, and diced avocado.

Plate the soup by adding crispy tortillas to the bottom of the bowl, ladling soup over, and topping with avocado, queso fresco, cilantro, and a dollop of crema.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens