Mexican Tortilla Soup

Mexican Tortilla Soup

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves 4 to 6

A light and flavorful way to start your Mexican meal. Toasting whole spices and then grinding them adds a depth of flavor that already ground spices cannot deliver.


  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole coriander seeds
  • 1 corn tortilla, cut into matchsticks
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • Pinch cayenne
  • 1 cup diced tomatoes
  • Juice and zest of a lime
  • 5 cups chicken or vegetable broth
  • Salt and freshly ground black pepper to taste
  • 3/4 cup crumbled goat cheese
  • Fresh cilantro leaves


  1. Preheat oven to 350 degrees F. Place cumin and coriander seeds and tortilla strips on a baking sheet. Cook in the oven for 4 to 5 minutes or until spices are fragrant and tortilla strips are toasted. Remove and set aside to cool.
  2. Grind cumin and coriander seeds in a grinder and set aside. Heat oil in a large saucepan over medium heat and cook onion for 5 minutes, stirring often. Add garlic and cook, stirring, 1 minute. Add ground cumin and coriander, cayenne, tomatoes, lime zest and juice, and broth. Bring to a boil. Lower heat and simmer for 10 minutes. Taste and adjust seasoning with salt and pepper.
  3. Ladle into bowls and garnish with tortilla strips, goat cheese and cilantro. Serve hot.


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