Chihuahua-tomato Soup with Crispy Lime-chili Tortillas

READY IN: 1hr 5mins
Recipe by EdsGirlAngie

I created this soup on a chilly spring evening. It's a light but satisfying vegetarian soup flavored with cumin, oregano, pasilla chile and lime, served with Chihuahua cheese (or another Mexican queso fresco - fresh white cheese). Plus, it's topped with adictive little crispy-fried lime-chili tortilla strips!

Top Review by Lucys Mama

i omitted the pepper and added chives plus sofrito which i saute'ed w/ the onion and garlic. in addition 2 the vegtable broth i added some chicken soup base. very yummy!

Ingredients Nutrition


  1. Saute onion in olive oil until slightly browned.
  2. Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
  3. Add tomatoes, vegetable broth and pasilla chile.
  4. Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more"body" to the soup), stirring well until it's dissolved.
  5. Simmer gently 30 minutes.
  6. In the meantime, heat vegetable oil in a skillet.
  7. Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!).
  8. Sprinkle with the juice of 1/2 lime and set aside.
  9. And here's the important part- try not to eat all the tortilla strips before the soup is done!
  10. LOL!
  11. Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
  12. To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.

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