Authentic Mexican Tortilla Soup with Charred Corn
A vibrant, smoky tortilla soup with charred corn, avocado, and lime — made with slow-simmered broth and fresh ingredients, just like Oaxaca kitchens. This mexican-inspired soups (vegetarian) ready in about 70 minutes pairs Chicken broth, Corn kernels, Dried ancho chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups, low-sodium Chicken broth
- 2 cups, fresh or frozen Corn kernels
- 2, seeded Dried ancho chiles
- 2, diced Tomatoes
- 1/2, finely diced White onion
- 1/4 cup, chopped Cilantro
- 1, diced Avocado
- 1, cut into wedges Lime
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Char 2 cups fresh corn kernels on a hot cast-iron skillet over medium-high heat for 4 minutes until slightly blackened, then set aside.
- Step 2: Toast 2 seeded dried ancho chiles in a dry skillet for 30 seconds per side until fragrant, then soak in 1 cup hot water for 15 minutes.
- Step 3: Simmer 4 cups chicken broth with 2 diced tomatoes, 1/2 finely diced white onion, and 1/4 cup chopped cilantro for 20 minutes to meld flavors.
- Step 4: Blend the soaked chiles and their soaking liquid with 1/4 cup of the broth until smooth, then strain and return to the pot.
- Step 5: Stir in 2 cups charred corn kernels and simmer for 10 minutes until flavors deepen.
- Step 6: Serve hot in bowls, topped with 1 diced avocado and a squeeze of lime juice per serving.
Frequently asked questions
How long does Authentic Mexican Tortilla Soup with Charred Corn take to make?
Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Mexican Tortilla Soup with Charred Corn?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in Authentic Mexican Tortilla Soup with Charred Corn?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Mexican Tortilla Soup with Charred Corn for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Authentic Mexican Tortilla Soup with Charred Corn vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
