During my stay at Grand Velas Riviera Nayarit, which is home to three AAA Four Diamond-rated restaurants, I ate like a queen. Of all the delicious dishes I consumed in those three days, my favorite was a rich, tomato-based tortilla soup whipped up by the superstar chefs at Frida. The soup is smooth, tart, savory, and bright in both flavor and appearance, and it was served with crispy tortilla strips perfect for piling, crumbling, and dunking. You can tweak the recipe to suit your taste with anything from shredded chicken or cheese to diced avocado. The original recipe called for chicken broth, but I swapped in veggie. It was hot and humid in Puerta Vallarta, and it’s probably hot and humid where you are now, but the deep pleasure that comes with burying your face in a bowl of rich, creamy soup knows no heat index too high. Whether you make it this weekend or prefer to wait a few months, enjoy!
1 oz. olive oil
1/2 white onion, finely chopped
1 clove garlic, minced
4 Anaheim chiles, seeded, stem removed, and chopped
3 Epazote leaves
5 ripe tomatoes, peeled, seeded, and chopped
Salt to taste
4 cups vegetable broth
5 corn tortillas, preferably a little old and dried out
Canola oil for frying
Salt for seasoning tortilla strips
Directions for Soup
Add the olive oil and chopped onions to a large soup pot over medium-high heat. Cook 2 minutes, stirring frequently. Add the Anaheim chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add garlic and cook for 30 seconds more. Add broth, tomatoes, epazote leaves, and salt to taste. Increase heat to high, heat until soup begins to boil, then reduce heat to a low simmer, cover and simmer for 15 minutes. Use an immersion blender to blend the soup until it’s creamy and smooth.
Directions for Tortilla Strips
(The number of tortillas you use is based on your preference. Any leftovers that don’t get eaten with the soup make great snacks later! You can see what they look like here.) Stack tortillas and cut into uniform 1/2-inch strips. Fill a large skillet with about 1/2 inch of canola oil and turn heat to medium-high. Once oil is hot, drop 5 or 6 tortilla strips in at a time, frying for a minute on each side, or until the strips are golden brown and become crispy. Use tongs to transfer strips onto a plate lined with a paper towel to absorb excess oil. Sprinkle with salt to taste. Garnish each serving of soup with as many strips as you’d like.