Tortilla Soup

Tortilla Soup
Hotel Matilda


  • 3 tablespoons  plus 1 cup vegetable oil
  • medium-sized white onion, chopped
  • clove garlic
  • medium-sized tomatoes, chopped
  •   One 32-ounce carton chicken stock
  • 8 ounces  corn tortilla chips
  • 2 tablespoons  tomato paste
  • 1 tablespoon  powdered chicken stock
  • corn tortilla, julienned, for garnish
  • pasilla chile, seeded and stemmed, for garnish
  • ripe avocado, pitted and cubed, for garnish
  •   Crème fraîche, for garnish
  •   Pork rinds, for garnish (optional)

At trendy Hotel Matilda in San Miguel de Allende, executive chef Jorge Boneta has a best-selling dish on the menu that’s a year-round favorite at the hotel — Hotel Matilda Tortilla Soup.

For chef Boneta, his tortilla soup is an expression of his culinary persona — his lifelong passion for cooking shaped early on by an intimate family life that centered around the kitchen and good food, extensive travel in Mexico to hone his knowledge of the varied and unique cuisines of the different regions of the country, and professional experience at several of Mexico’s leading resorts. 

Translation: His Hotel Matilda Tortilla Soup is the way Mexican foodies prepare tortilla soup at home!


Heat 3 tablespoons of the vegetable oil in a pot over low heat. Add the onion and garlic and cook for 4 minutes. Increase heat to medium and add the tomatoes; cook for about 7 minutes. Add the chicken stock, tortilla chips, tomato paste, and powdered chicken stock and bring to a boil over high heat, then reduce heat to low and cook for about 10 minutes.

Meanwhile, heat the remaining vegetable oil in a skillet over medium-high heat. Test the oil with 1 tortilla strip — if the oil sizzles as soon as the tortilla strip is dropped, add the remaining strips in batches.

Fry until lightly browned, and remove with a pair of tongs to drain on paper towels. Next, add the chile and cook until crisp, just 2-3 seconds on all sides. Remove from heat, let cool, and chop.

Remove the soup from heat and let cool. Put the soup in a blender and blend it very well. Transfer the soup back to the pot and reheat. Serve garnished with the tortilla strips, pasilla chile, avocado, crème fraîche, cilantro, and pork rinds, if using.


Calories per serving:

1,084 calories

Dietary restrictions:

High Fiber Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 357g 549%
  • Carbs 252g 84%
  • Saturated 31g 155%
  • Fiber 38g 152%
  • Trans 2g
  • Sugars 46g
  • Monounsaturated 234g
  • Polyunsaturated 72g
  • Protein 52g 105%
  • Cholesterol 28mg 9%
  • Sodium 2,324mg 97%
  • Calcium 410mg 41%
  • Magnesium 400mg 100%
  • Potassium 4,796mg 137%
  • Iron 10mg 55%
  • Zinc 8mg 51%
  • Phosphorus 1,142mg 163%
  • Vitamin A 500µg 56%
  • Vitamin C 139mg 232%
  • Thiamin (B1) 1mg 74%
  • Riboflavin (B2) 2mg 93%
  • Niacin (B3) 27mg 137%
  • Vitamin B6 3mg 133%
  • Folic Acid (B9) 406µg 102%
  • Vitamin E 74mg 369%
  • Vitamin K 108µg 135%
See detailed nutritional info Have a question about nutritional data? Let us know.
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