Tortilla Soup

Tortilla Soup
Hotel Matilda

Ingredients

  • 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!

Directions

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.

Nutrition

Calories per serving:

1,080 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:

54%

Servings:

4
  • Fat 89g 137%
  • Carbs 63g 21%
  • Saturated 8g 39%
  • Fiber 9g 36%
  • Trans 1g
  • Sugars 12g
  • Monounsaturated 58g
  • Polyunsaturated 18g
  • Protein 13g 26%
  • Cholesterol 7mg 2%
  • Sodium 580mg 24%
  • Calcium 101mg 10%
  • Magnesium 99mg 25%
  • Potassium 1,176mg 34%
  • Iron 2mg 13%
  • Zinc 2mg 13%
  • Phosphorus 283mg 40%
  • Vitamin A 96µg 11%
  • Vitamin C 42mg 70%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 0mg 20%
  • Niacin (B3) 7mg 34%
  • Vitamin B6 1mg 31%
  • Folic Acid (B9) 100µg 25%
  • Vitamin E 18mg 92%
  • Vitamin K 28µg 35%
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