Photo by: James Carrier

Arizona Tortilla Soup

Notes: This soup comes from Donna Nordin, chef-owner of Café Terra Cotta in Tucson and Scottsdale, Arizona. Make the salsa while the soup boils.

  • Yield: Makes 6 servings


  • 4 none corn tortillas (6 to 7 in.)
  • 3 tablespoons salad oil
  • 1 none onion (4 to 5 oz.), peeled and finely chopped
  • 1 teaspoon minced or pressed garlic
  • 1 none dried bay leaf
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon hot chili flakes
  • 8 cups fat-skimmed chicken broth
  • none Salsa fresca
  • 1 none ripe or firm-ripe avocado (about 8 oz.)
  • 1 none lime (about 3 oz.)
  • 3/4 cup shredded jack cheese
  • none Salt and pepper


1. Stack tortillas and cut into 1-inch-wide strips. Pour oil into a 5- to 6-quart pan over high heat. When oil is hot, add tortilla strips and stir often until crisp and lightly browned, 2 to 3 minutes. Remove from heat and, with a slotted spoon, transfer tortilla strips to towels to drain.

2. Add onion and garlic to pan. Stir often over medium-high heat until onion is limp, 3 to 4 minutes. Add bay leaf, oregano, peppercorns, chili flakes, and broth. Bring to a boil over high heat and boil until reduced to about 6 cups, 20 to 25 minutes.

3. Meanwhile, whirl half the salsa fresca in a blender until coarsely puréed. Pit, peel, and thinly slice the avocado. Rinse lime and cut crosswise into thin slices; discard ends.

4. In wide soup bowls (at least 1 1/2-cup size), arrange equal portions of tortilla strips, remaining salsa, avocado slices, lime slices, and jack cheese.

5. Pour puréed salsa into hot soup, season to taste with salt and pepper, and ladle equally around tortilla strips and garnishes in bowls.

Nutritional Information

Amount per serving
  • Calories: 274none
  • Calories from fat: 53%
  • Protein: 17g
  • Fat: 16g
  • Saturated fat: 4.1g
  • Carbohydrate: 18g
  • Fiber: 2.8g
  • Sodium: 215mg
  • Cholesterol: 15mg

Go to Full Version of

Arizona Tortilla Soup Recipe