Mexican tortilla soup with avocado and chipotle from Dinner: Changing the Game (page 327) by Melissa Clark

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Notes about this recipe

  • JoanN on July 10, 2025

    Made this three times now, always making stock from the carcass of a roast chicken and using the shredded breast meat. Using four, instead of three, cups of stock doesn't dilute the flavor any. I sprayed the cut up tortillas with oil and air fried them. Worked fine, but watch timing. Used a large, mostly seeded, jalapeño instead of the poblano and that seemed to add a decent amount of heat. Skipped both the avocado and the sour cream. Might use crema if I happened to have it in the fridge.

  • kkmatti on March 10, 2024

    Solid tortilla soup recipe! I added a jalapeno to the diced peppers to add some flavor and spice. I had to laugh that the tortillas in the tortilla soup are listed as "optional" in the recipe. I fried our tortilla strips in some cheap canola oil for 2 mins and they came out perfect. Served our soup with cilantro, lime slices, and guacamole.

  • lean1 on August 01, 2023

    I like this soup very much. I left out the poblano chili(didn't have it), and family doesn't like cilantro and used pre-made tortilla chips. It has excellent flavor and the addition of lime juice and cheese topping makes it even better. Took 20 minutes. Will make often.

  • ezwriternc on August 01, 2023

    This is such an easy Mexican soup. You can throw anything in it. I don’t think this version has a ton of flavor. I added a can of enchilada sauce to punch it up.

  • Acarroll on November 27, 2022

    Clearly I'm in the minority but I didn't like this. I found it lacked depth of flavor and was flat. Many of the flavors I'm used to in tortilla soup (dried chiles, epazote, Mexican oregano) were absent - this seemed like a very Americanized version of the soup.

  • Lsblackburn1 on December 14, 2021

    Easy and very tasty. I used roasted Hatch chilies instead of the poblano. Also served over chips and shredded cheese with avocado.

  • tarae1204 on July 06, 2021

    Fantastic recipe, practically qualifies as a “pantry cupboard” recipe if you have chipotles and chicken. I omitted the green bell/poblano and it was still spicy enough. I increased the stock from 3 cups to 5 cups to stretch it for family of four. I incorporated chard by adding diced chard stems to onions and four handfuls of sliced chard leaves to soup halfway through. Melissa doesn’t list cheese as an add-in, but Mexican shredded cheese worked great. It was easier to fry the corn tortillas than I’d anticipated and they were delicious freshly fried, salted and crispy in the soup.

  • aisy on May 06, 2021

    This was very tasty, especially with all of the garnishes. I used tortilla chips instead of fried tortillas as it's hard to find corn tortillas where we live. We didn't find the quantity was quite enough to fill bowls for our family of two adults and three little people. I would increase everything by half next time.

  • TrishaCP on March 12, 2021

    This was so easy to pull together and really flavorful. You really should plan to use all of the garnishes.

  • dinnermints on February 10, 2021

    This turned out excellent. I did make one maybe more significant change, which was switching out the chipotle for some of EatingWell's "Jonathan Perno's New Mexican Red Chile" sauce (1 cup for a double recipe of soup), as it's been hanging out in my freezer since Thanksgiving looking for somewhere to go. I had some very flavorful homemade chicken and turkey stock in the fridge, and used a combo of frozen turkey and chicken in the soup. And instead of frying, I sprayed some corn & wheat tortillas on both sides, cut them into strips, and baked those at 350 for around 24min until crunchy. Won't hesitate to make this again next time I have leftover chicken (or turkey).

  • stockholm28 on June 09, 2018

    This is very fast to make if you have leftover chicken or a rotisserie chicken. I did not bother with the fried tortillas. It also freezes well if you freeze without the various garnishes. While it is not the best tortilla soup I’ve ever had, it is quite flavorful. I froze individual portions and it has been a great option when I get home late from work and don’t feel like cooking.

  • Zosia on September 01, 2017

    This had good flavour for such a quick cooking soup. With only the chicken meat from a cooked thigh, I was quite short on that ingredient so added cooked black beans for a bit more substance. I also used grated garden fresh Roma tomatoes instead of canned.

  • BethNH on April 02, 2017

    While my husband unpacked the groceries I started this soup for lunch. From start to finish the entire process took about 35 minutes - well under the 45 minutes stated in the recipe :-) Once I got the onion, poblano pepper and jalapeno in the pan, I was able to chop the rotisserie chicken. I broke up the tomatoes as I put them in the pot. As everything simmered I made the homemade tortilla strips and cut up avocado and cilantro. The only deviation I made from the recipe is adding a jalapeno and smoked paprika when I realized I forgot to buy chipotle in adobo. The soup would have been better with the chipotle in adobo but that would have meant waiting for another day. Even with this substitution, the soup was very flavorful and delicious. I'd definitely make it again.

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