Recently, I visited the seaside community of Punta Mita in Mexico, where I enjoyed different tortilla soups. This recipe is a compilation of the various types of soup I tasted.
Stale or dried corn tortillas are used as a thickener and garnish along with fresh corn kernels for a double dose of corn flavor. I like to toast the tortilla strips to avoid extra fat, but if you prefer them fried, go ahead.
Tortilla soup can be very spicy or rather mild, depending upon what chiles are included. Here, I’ve added a jalapeño to the soup as it cooks. If you like it hot and spicy, just add another jalapeño to the soup. You can also experiment with hotter Mexican chiles, like serrano or habanero, but start with a small amount because they are very hot.
You can serve this soup any time of year as a satisfying starter or a main course. The tortilla strips are added at the last minute to preserve their crisp texture. A squirt of lime juice brings all the flavors together. I often serve a simple salad with romaine lettuce, toasted pepitas, tomatoes, and shrimp to go along with the soup. I like to serve ice-cold Mexican beer with this tortilla soup.
Tasty Tips
Try to find fresh, handmade tortillas for a more authentic flavor. Cut them as below and dry them out by leaving them on the counter for an hour before cooking.
