Mexican Tomato Soup

Mexican Tomato Soup Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Charring the tomatoes creates a wonderfully smoky, flavor to this zesty Mexican Tomato Soup. Adjust the amount of red pepper to your desired level of heat.


Makes 4 to 6 servings
Total time: 1 Hour, 40 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 1 Hour, 5 Minutes
Total: 1 Hour, 40 Minutes


6 (6-inch) corn tortillas
2 tablespoons canola oil, divided
2 medium tomatoes, cored and halved
1 onion, chopped
2 garlic cloves
1 (32-oz.) container reduced-sodium fat-free chicken broth
2 cups low-sodium tomato juice
1 bay leaf
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
1 1/2 pounds skinned and boned chicken breasts, cut into 1/2-inch-wide strips
4 green onions (white part only), thinly sliced
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/2 cup crumbled queso fresco (fresh Mexican cheese)
1 medium avocado, chopped


1. Preheat oven to 400°. Brush 1 side of tortillas with 1 Tbsp. oil; cut tortillas in half. Stack tortilla halves, and cut crosswise into 1/4-inch-wide strips. Arrange strips in a single layer on a lightly greased baking sheet. Season with salt and pepper. Bake 15 minutes or until golden, stirring halfway through. Cool.

2. Meanwhile, heat a nonstick skillet over high heat 2 minutes. Add tomato halves, and cook, turning occasionally, 10 minutes or until charred on all sides. (Tomatoes may stick.) Transfer to a food processor.

3. Sauté onion in remaining 1 Tbsp. hot oil in skillet over medium heat 3 to 5 minutes or until tender. Add garlic; sauté 2 minutes or until fragrant. Transfer onion mixture to food processor with tomatoes; process until smooth.

4. Cook tomato mixture in a Dutch oven over medium-high heat, stirring occasionally, 5 minutes or until thickened. Stir in broth and tomato juice. Add bay leaf and next 3 ingredients; bring to a boil. Reduce heat to medium-low, and simmer, partially covered and stirring occasionally, 20 minutes.

5. Add chicken; simmer, stirring occasionally, 5 to 7 minutes or until chicken is done.

6. Discard bay leaf. Stir in green onions and next 2 ingredients. Season with salt and pepper. Divide queso fresco among 4 to 6 soup bowls; top with tortilla strips. Ladle soup into bowls. Top with avocado.

Virginia Willis,

Southern Living

July 2012
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