Classic tortilla soup with all the trimmings (Sopa tortilla) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 123) by Rick Bayless and Deann Groen Bayless

  • dried pasilla negro chiles
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  • tortilla chips
  • Show all ingredients...

  • EYB Comments

    Can substitute Chihuahua cheese, quesadilla cheese, or cheddar cheese for Monterey Jack cheese, and canned tomatoes for fire-roasted canned tomatoes. See recipe for serving suggestions and variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Chihuahua cheese, quesadilla cheese, or cheddar cheese for Monterey Jack cheese, and canned tomatoes for fire-roasted canned tomatoes. See recipe for serving suggestions and variations.

  • joann_gi1uyv on May 03, 2026

    Easy recipe and works great using rotisserie or leftover chicken.

  • foodgloriousfood on March 29, 2024

    I doubled the pasilla chili I halved the chicken broth, I still thought it was really bland and watery

  • nicolepellegrini on May 29, 2021

    Very simple and flavorful. I did use more chicken than the recipe called for and did the variation with adding some kale to give it more greens.

  • apattin on June 28, 2019

    Perfect taste but the chicken was sparse and needed flavor because I did not s&p chicken cubes before adding to soup. Added shredded barbecued chicken (without the barbecue sauce!) and a bit of chopped tomato for even more freshness. Next time I'll either poach the chicken in stock or just go for 100% barbecued.

  • wcassity on November 24, 2018

    Great and tasty. Used leftover Thanksgiving turkey. Takes awhile to cook down the chile/tomato paste before adding the broth.

  • Baxter850 on February 08, 2018

    Super easy and super tasty. Used regular tomatoes.

  • mgwalter on January 10, 2016

    Thought this was fantastic. Will double or triple the amount of chilies it calls for. Made very thin tortilla chips by julienning and frying the corn tortillas I'd bought for a different dish. Also wonder if a fresh cheese would be better than a melting cheese which the recipe calls for.

  • Breadcrumbs on January 13, 2013

    p. 125 Rick has a number of versions of this recipe in his various books. This version has been adapted to be an “Everyday” recipe so Rick encourages some shortcuts including the use of tortilla chips vs frying your own tortillas, the use of powdered pasilla vs toasting your own (tip on p. 123) and using fire-roasted tomatoes vs charring your own veggies for that smoky flavour. In the end this produced a tasty soup but it’s not my favourite version. IMHO, Lisa Fain’s adaptation of another version of Rick’s Tortilla soup produces a superior soup. In particular her additional spices, use of broiled veggies, chipotle chilies and, incorporation of lime juice (vs passing lime at the table) all make for a much tastier soup. Though I wasn’t at all impressed w the Homesick Texan book, it did yield that one outstanding recipe and it looks like it has become my “go-to” Tortilla Soup. Sorry Rick, it pains me to say this!

  • LaPomme on February 11, 2011

    Page 125

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