Dive into the vibrant world of Mexican cuisine with this authentic Spicy Mexican Tortilla Soup recipe! This hearty and flavorful soup isn’t just a meal; it’s a journey through history and culture. Its origins are deeply rooted in the diverse culinary landscape of Mexico, a land where indigenous ingredients and Spanish influences have blended seamlessly for centuries. While pinpointing an exact origin is difficult, the soup’s foundation lies in the ancient Aztec and Mayan civilizations, who utilized corn (the base of tortillas) and chilies extensively in their cooking. The use of tortillas as a key ingredient likely emerged after the Spanish conquest, with the introduction of wheat and new cooking techniques.
Over time, regional variations emerged, reflecting the vast geographical and cultural differences within Mexico. Each region boasts its own unique twist, from the type of chili used to the inclusion of specific meats or vegetables. Some variations feature shredded chicken, others opt for beef or even seafood, showcasing the adaptability and versatility of this classic dish. The addition of spices, herbs, and aromatics further contributes to the soup’s complexity and depth of flavor. The humble tortilla, initially a staple food, transforms into a crucial textural element, adding a satisfying crunch to the warm, comforting broth.
Today, Spicy Mexican Tortilla Soup holds a significant place in Mexican culture. It’s a beloved dish served in homes, restaurants, and street food stalls across the country. It’s often considered comfort food, a nostalgic reminder of family gatherings and traditional celebrations. Its popularity extends far beyond Mexico’s borders, becoming a cherished dish in many parts of the world. In fact, according to recent surveys, Mexican food is among the most popular cuisines globally, with tortilla soup frequently appearing on restaurant menus and in home kitchens. This statistic highlights the widespread appreciation for this dish’s unique blend of flavors and textures.
This recipe aims to capture the essence of this iconic soup, offering a balanced blend of spice, warmth, and comforting flavors. We’ll guide you through each step, ensuring you create a delicious and authentic bowl of Spicy Mexican Tortilla Soup that will transport you to the heart of Mexico. Get ready to savor a culinary experience rich in history, tradition, and unforgettable taste!
Ingredients and Measurements
This Spicy Mexican Tortilla Soup recipe yields approximately 6 generous servings. Accurate measurements are crucial for achieving the perfect balance of flavors. We recommend using a kitchen scale for the most precise results, especially when measuring spices.
Broth: The foundation of this soup is a rich and flavorful broth. We’ll be using 8 cups of chicken broth. You can easily substitute with vegetable broth for a vegetarian option, but be aware that the flavor profile will be slightly different. For a deeper, more complex flavor, consider using homemade chicken broth if possible. Store-bought low-sodium broth is a convenient alternative, but always taste and adjust seasoning accordingly.
Tomatoes: We’ll use a combination of fresh and canned tomatoes for optimal texture and flavor. Start with 1 (28-ounce) can of crushed tomatoes, ensuring they are high quality for the best taste. These provide a robust tomato base. Complement this with 1 pound of ripe Roma tomatoes, roughly chopped. Roma tomatoes are ideal due to their low water content, preventing a watery soup. If using different tomatoes, adjust the cooking time accordingly, as some varieties contain more water.
Onions and Garlic: These aromatics add depth and complexity to the soup. Use 1 medium yellow onion, finely chopped. Finely chopping ensures even cooking and prevents large chunks from remaining in the finished soup. Include 4 cloves of garlic, minced. Mincing the garlic releases its full flavor and aroma. Don’t be shy with the garlic; it’s a key flavor component in this recipe.
Spices and Seasoning: The spice blend is what makes this soup truly spicy. We’ll use 1 tablespoon of chili powder, ½ tablespoon of cumin, ½ teaspoon of smoked paprika, ¼ teaspoon of cayenne pepper (adjust to your spice preference), 1 teaspoon of dried oregano, and ½ teaspoon of salt. Start with the suggested amount of cayenne pepper and add more gradually to your desired level of heat. Freshly ground spices will always deliver a more vibrant flavor compared to pre-ground ones.
Other Ingredients: To complete the soup, we need 1 (15-ounce) can of corn, drained; 1 (15-ounce) can of black beans, rinsed and drained; 1 (4-ounce) can of diced green chilies, undrained (for extra spice and liquid); and 1 avocado, diced, for serving. For a heartier soup, consider adding a cup of cooked chicken or shredded pork. For the tortilla strips, use 6 corn tortillas, cut into strips and baked or fried until crispy.
Garnish Suggestions: Besides the avocado and tortilla strips, consider adding fresh cilantro, a squeeze of lime juice, and a dollop of sour cream or Mexican crema for an extra layer of flavor and texture. These additions are optional but highly recommended for a truly authentic experience.
Important Note: Always adjust the seasoning to your personal taste preferences. Start with the recommended amounts and taste the soup before adding more salt, spices, or other ingredients.
Equipment and Utensils
Making a truly delicious Spicy Mexican Tortilla Soup requires the right tools. While you might be able to adapt with substitutes, having the proper equipment will significantly enhance your cooking experience and the final product’s quality. This section details the essential equipment and utensils, along with recommendations for optimal results.
Large Stockpot (6-8 quart): This is the workhorse of the recipe. You’ll need ample space to comfortably accommodate all the ingredients, especially when simmering the broth. A larger pot also prevents boil-overs and allows for even heat distribution. Avoid using non-stick pots for this recipe as the acidic ingredients can damage the coating over time.
Immersion Blender (or regular blender): An immersion blender is highly recommended for creating a smooth and creamy soup base without the hassle of transferring hot liquids. However, if you don’t own one, a regular blender will work just fine. Important: When using a regular blender, be extremely cautious when blending hot liquids. Vent the lid slightly to prevent pressure build-up and carefully pour the hot broth in batches to avoid burns. Always use a heat-resistant blender.
Cutting Board (large): A large cutting board provides ample space for chopping vegetables efficiently. Choose a sturdy cutting board made of wood or high-quality plastic. Avoid glass cutting boards as they can dull knives quickly.
Chef’s Knife (8-inch): A sharp chef’s knife is crucial for precise and efficient chopping of vegetables like onions, garlic, and peppers. A dull knife is dangerous and makes chopping more difficult; invest in a quality knife and keep it sharp.
Measuring Cups and Spoons: Accurate measurements are key to achieving the desired flavor balance. Use both dry and liquid measuring cups and spoons to ensure precision with both your spices and liquids.
Large Spoon or Ladle: For stirring the soup and serving. A large spoon is ideal for stirring the large volume of liquid in the stockpot, whereas a ladle makes serving individual portions easier and more elegant.
Fine-Mesh Sieve or Strainer: While not strictly necessary, using a fine-mesh sieve to strain the soup after blending will remove any unwanted bits of solids for an exceptionally smooth texture. This step is optional but highly recommended for a refined finish.
Serving Bowls: Choose bowls that are appropriately sized for serving a generous portion of soup. Consider the aesthetic appeal of your serving bowls as this can enhance the overall dining experience.
Small Bowls for Garnishes: You’ll need small bowls to hold your garnishes, such as shredded cheese, chopped cilantro, avocado slices, tortilla strips, and lime wedges. Having separate bowls for each garnish keeps them organized and prevents cross-contamination of flavors.
Optional: Food Processor: While not essential, a food processor can speed up the chopping process, particularly if you are making a large batch of soup.
By gathering these essential equipment and utensils, you’ll be well-prepared to create a delicious and authentic Spicy Mexican Tortilla Soup.
Preparation of Vegetables and Aromatics
Proper preparation of your vegetables and aromatics is crucial for achieving the best flavor in your Spicy Mexican Tortilla Soup. This section details the precise chopping and mincing techniques required for this recipe, ensuring even cooking and a vibrant final product. We’ll be working with onions, garlic, serrano peppers, and cilantro.
Onions (1 medium, about 1 cup chopped): Begin by peeling the onion. Use a sharp knife to remove the outer layers until you reach the white, firm flesh. Then, cut the onion in half from top to bottom, through the root end. Lay each half flat-side down on your cutting board. Make vertical slices, stopping just short of the root end to hold the onion together. Then, make horizontal slices, creating a finely diced onion. Avoid chopping too aggressively, as this can release excessive moisture and lead to soggy soup.
Garlic (4 cloves, minced): Peel the garlic cloves. You can easily do this by gently pressing down on the clove with the flat side of your knife blade to crack the skin. Then, use the tip of your knife to peel away the skin. Once peeled, you can either finely mince the garlic using a rocking motion with your knife, or use a garlic press for a quicker, more consistent result. Mincing the garlic finely ensures even distribution of its flavor throughout the soup.
Serrano Peppers (2, finely minced): Handle serrano peppers with care! Their heat can irritate your skin and eyes. Wear gloves if you have sensitive skin. Remove the stem from each pepper. Cut the pepper in half lengthwise, remove the seeds and membranes (this will reduce the heat significantly if desired), and then finely mince the pepper flesh. The amount of serrano pepper used directly impacts the spiciness of the soup. Adjust to your preference. Even a small amount adds significant flavor.
Cilantro (1/2 cup, chopped): Wash the cilantro thoroughly and pat it dry with paper towels. Remove any thick stems. Roughly chop the cilantro leaves. Avoid over-chopping the cilantro, as this can bruise the leaves and diminish their bright, fresh flavor. We’ll add most of the cilantro towards the end of cooking to preserve its vibrant green color and freshness.
Professional Tip: Use a very sharp knife for all chopping and mincing tasks. A sharp knife ensures clean cuts, preventing bruising of the vegetables and resulting in a more appealing final product. Invest in a good quality chef’s knife and keep it well-maintained.
Mise en Place: Once all your vegetables and aromatics are prepared, it’s a good practice to organize them in separate bowls. This is called “mise en place” in professional cooking and significantly streamlines the cooking process, preventing last-minute scrambling and ensuring a smooth, efficient workflow.
Broth Preparation (if making from scratch)
While store-bought chicken broth offers convenience, homemade broth elevates this Spicy Mexican Tortilla Soup to a whole new level of flavor. Making your own broth allows you to control the salt content and infuse it with deeper, more nuanced flavors. This recipe yields approximately 8 cups of broth, enough for a generous batch of soup.
Ingredients for Homemade Chicken Broth:
- 1 whole chicken (approximately 3-4 pounds), or 8 bone-in, skin-on chicken thighs
- 12 cups cold water
- 2 large carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste – adjust later)
Instructions:
1. Rinse the chicken thoroughly under cold water. If using a whole chicken, you can remove the giblets before proceeding. Place the chicken in a large stockpot or Dutch oven.
2. Add the remaining ingredients (water, carrots, celery, onion, garlic, bay leaves, peppercorns, oregano, and salt) to the pot. Ensure the chicken is fully submerged in water. If using chicken thighs instead of a whole chicken, add enough water to ensure they are fully covered.
3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for at least 2 hours, or up to 3 hours for a richer, more flavorful broth. The longer it simmers, the more intense the flavor will become. Skim off any foam or impurities that rise to the surface during the simmering process. This helps to clarify the broth.
4. Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Reserve the shredded chicken for use in the tortilla soup.
5. Strain the broth through a fine-mesh sieve or cheesecloth lined colander into a large bowl or clean stockpot. This removes any remaining solids and ensures a clear broth. Discard the solids.
6. Season the broth to taste. You may need to add more salt, depending on your preference. You can also add a squeeze of lime juice at this stage for a brighter flavor profile.
7. Your homemade chicken broth is now ready to be used in your Spicy Mexican Tortilla Soup recipe. Store any leftover broth in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
Professional Recommendation: For an even richer broth, consider roasting the chicken and vegetables before adding them to the pot. This adds depth and complexity to the overall flavor.
Sautéing and Simmering the Soup Base
This section details the crucial first steps in creating a flavorful and aromatic base for your Spicy Mexican Tortilla Soup. Proper sautéing and simmering techniques are key to unlocking the full potential of the ingredients and developing a rich, complex broth.
Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. A heavy-bottomed pot is essential for even heat distribution and prevents scorching. Once the oil is shimmering, add 1 large chopped onion (about 1 cup) and 2 cloves of minced garlic. Sauté for approximately 5-7 minutes, stirring occasionally, until the onion is softened and translucent and the garlic is fragrant. Avoid browning the onion; we’re aiming for a gentle softening.
Next, add 1 red bell pepper, seeded and chopped (about 1 cup), and 1 jalapeño pepper, seeded and minced (adjust to your spice preference). Continue to sauté for another 5 minutes, stirring frequently, until the bell pepper is slightly softened. If using a particularly spicy jalapeño, remove some of the seeds and membranes for a milder flavor. At this stage, the vegetables should be tender but still retain some texture. Don’t rush this process; allowing the vegetables to cook slowly releases their flavors.
Now, it’s time to add the spices. Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of smoked paprika, and a pinch of cayenne pepper (optional, for extra heat). Toast the spices briefly for about 30 seconds, stirring constantly, to enhance their aroma. This step intensifies the flavors of the spices and prevents them from becoming bitter.
Pour in 8 cups of chicken broth (or vegetable broth for a vegetarian version). Bring the mixture to a gentle simmer over medium-low heat. Reduce the heat to maintain a low simmer; a rolling boil will evaporate the liquid too quickly and intensify the spiciness unnecessarily. Simmer the soup base uncovered for at least 20 minutes, or up to 30 minutes for a deeper flavor. This allows the flavors to meld and develop fully.
During the simmering process, skim off any foam or impurities that rise to the surface. This helps to clarify the broth and achieve a cleaner, more appealing soup. Taste the broth and adjust the seasoning as needed. You might want to add more chili powder for extra heat, salt to taste, or a squeeze of lime juice for brightness. Once the soup base is perfectly seasoned, you’re ready to proceed to the next step of adding the remaining ingredients.
Important Note: The simmering time can be adjusted based on your preference. Longer simmering times will result in a richer, more complex flavor profile. However, be mindful not to over-simmer, as this could lead to a reduction in the soup’s volume and potentially a burnt taste.
Adding Tortillas and other ingredients
Once your spicy Mexican tortilla soup broth has simmered to perfection and reached the desired consistency, it’s time to add the finishing touches that will elevate this dish from good to unforgettable. This stage requires careful attention to detail to ensure the tortillas are properly incorporated and the toppings are vibrant and fresh.
We’ll begin with the tortillas. For this recipe, we recommend using 6-8 small corn tortillas (about 6 inches in diameter). You can adjust this quantity based on the number of servings. The key is to have enough tortillas to provide a satisfying element of texture and heartiness to each bowl without overwhelming the soup’s flavour profile. Avoid using large flour tortillas, as they tend to become soggy and lose their structural integrity in the hot soup.
To prepare the tortillas, cut each one into thin strips, approximately ¼ inch wide. This ensures even cooking and prevents large, unwieldy pieces from dominating the soup. You can achieve this easily using kitchen shears or a sharp knife. Don’t skip this step; the thin strips will crisp up beautifully, adding a delightful textural contrast.
Next, lightly fry the tortilla strips in a separate skillet over medium heat with 2 tablespoons of vegetable oil until golden brown and crispy. This step is crucial; frying, rather than simply adding the raw strips to the soup, ensures a satisfying crunch. Monitor the tortillas closely to prevent burning, adjusting the heat as needed. Once cooked, remove the strips from the skillet and set them aside on a paper towel-lined plate to drain any excess oil.
Now, it’s time to incorporate the crispy tortilla strips into the soup. Gently stir about half of the fried tortilla strips directly into the hot soup. This will allow them to soften slightly while still maintaining some of their crispness. The remaining tortilla strips should be reserved as a garnish for individual servings. This method ensures a delicious balance of textures in each bowl.
Finally, we move on to the other ingredients. These components are essential for adding depth of flavour, visual appeal, and nutritional value. We suggest including the following: ½ cup of shredded Monterey Jack cheese, ¼ cup of finely chopped fresh cilantro, and 1 avocado, diced. These ingredients, along with the reserved crispy tortilla strips, should be served as toppings, allowing each person to customize their bowl according to their preference.
Professional Recommendation: For an extra layer of flavour, consider adding a squeeze of fresh lime juice to each bowl before topping. The acidity of the lime complements the richness of the soup and enhances the overall taste experience. Remember to taste the soup before adding the final seasonings and adjust accordingly. A pinch of salt or a dash of your preferred hot sauce can further elevate the flavour profile to suit your taste.
By following these steps carefully, you’ll create a vibrant and flavourful Spicy Mexican Tortilla Soup that is both visually appealing and incredibly delicious. Enjoy!
Recommendations for Spicy Mexican Tortilla Soup
This Spicy Mexican Tortilla Soup recipe is designed to be both flavorful and adaptable to your preferences. For optimal results, consider these recommendations:
Serving Suggestions: This soup is delicious on its own, but adding a few garnishes can elevate it to the next level. We recommend a dollop of Mexican crema fresca or sour cream for a creamy contrast to the spicy broth. A sprinkle of freshly grated cotija cheese adds a salty, sharp bite. Chopped cilantro provides a refreshing herbaceous note. Finally, a squeeze of lime juice brightens the flavors and adds acidity. Consider offering a variety of toppings in small bowls for guests to customize their servings. Tortilla strips, either fried or baked, are a must-have for adding texture and a satisfying crunch.
Storage and Reheating: Leftover soup should be stored in an airtight container in the refrigerator for up to 3 days. Avoid storing it for longer than this to maintain quality and prevent bacterial growth. When reheating, gently heat it on the stovetop or in the microwave, avoiding boiling. If the soup thickens too much, add a little water or broth to adjust the consistency. Never refreeze leftover soup.
Complementary Dishes: This soup makes a fantastic light meal on its own, but it pairs beautifully with several side dishes. A simple side salad with a light vinaigrette would provide a refreshing counterpoint to the rich soup. For a more substantial meal, consider serving it with grilled chicken or fish tacos, or alongside some warm cornbread. A platter of fresh guacamole and salsa would complement the spicy flavors perfectly.
Nutritional Information (Approximate per serving, based on a 6-serving recipe): Note: Nutritional information is an estimate and can vary depending on specific ingredients used. This recipe provides a hearty and nutritious meal. The exact calories and macros depend on the ingredients you use (e.g., type of broth, amount of oil, etc.). A reasonable estimate is approximately 350-450 calories per serving. It’s a good source of protein from the chicken or beans, fiber from the vegetables and tortillas, and vitamins and minerals from the various ingredients. For a more precise nutritional breakdown, use a nutrition calculator and input your specific ingredients and quantities.
Adjusting the Spice Level: The spiciness of this soup is easily adjustable to your preference. Start with a smaller amount of chili powder or chipotle peppers and add more to taste. If you prefer a milder soup, omit the chipotle peppers altogether. For those who enjoy extra heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
Ingredient Substitutions: Feel free to experiment with different ingredients to personalize the recipe. You can substitute chicken with other proteins like shredded pork, beef, or even vegetarian options like black beans or lentils. Different types of vegetables can also be added or substituted based on your preferences and availability. Remember to adjust cooking times based on the ingredients you choose.
Make it Ahead: The soup base can be made ahead of time and stored in the refrigerator for up to 3 days. This allows you to simply reheat the soup and add the garnishes just before serving, saving time on busy weeknights. Consider prepping the toppings (cilantro, cheese, tortillas) in advance as well.
