Tortilla Soup

Tortilla Soup
Staff Writer
Tortilla Soup
Hotel Matilda

Tortilla Soup

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!

4
Servings
347
Calories Per Serving
Deliver Ingredients

Ingredients

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

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.

Nutritional Facts

Total Fat
20g
29%
Sugar
1g
1%
Saturated Fat
3g
13%
Carbohydrate, by difference
38g
29%
Protein
5g
11%
Vitamin A, RAE
97µg
14%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
101mg
10%
Choline, total
12mg
3%
Fiber, total dietary
3g
12%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
83mg
26%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
117mg
17%
Selenium, Se
4µg
7%
Sodium, Na
112mg
7%
Vitamin D (D2 + D3)
1µg
7%
Water
15g
1%
Zinc, Zn
1mg
13%

Tortilla Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Tortilla Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Tortilla Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.