Mexican Tortilla Soup - Kraft Recipes Top
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Mexican Tortilla Soup

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  • In medium saucepan, heat oil and stir fry onion and garlic for 1 minute, stirring occasionally. Blend with 1/2 cup water, and return to saucepan.
  • Add tomato sauce, water and bouillon or 4 cups canned chicken broth. Over high heat, let it come to a boil, then lower to low heat and cook 5 minutes.
  • To serve, ladle 1 cup of consommé in each bowl, then top with 1/2 cup of chips, avocado slices, pasilla chiles, cheese and cilantro. If using pork rinds, add just before eating, for the extra "crunch". Serve immediately.

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I tried the recipe featured on line two days ago. Since cheese has protein I don't use chicken in this soup, yet it is very filling, and it is not hot in spite of the chile pasilla.....the tomato sauce, bouillon and cheese add body to the consommé. This is the original version of the Tortilla Soup. The same recipe, without the tomato sauce and chile, with shredded chicken, is called Caldo Tlalpeño, and it is delicious, but the broth is clear, no tomato sauce. Both dishes are Mexican and enjoyed throughout the whole country. Also, we don't use cheddar cheese in Mexican recipes, only white cheeses. Thank you. Enjoy!

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