This Mexican-inspired tomato soup recipe from Rick Stein is a real winter warmer – and it’s ready in just 30 minutes
Tomato soup remains a British favourite – warming, recognisable and infinitely versatile.
In chef Rick Stein’s BBC programme, Rick Stein’s Road to Mexico, he transforms this household staple with a vibrant Mexican makeover featuring a tortilla-soup inspired creation that’s both smoky and hearty.
It’s precisely the sort of dish that’ll keep you cosy during a brisk autumn evening, whilst being simple to prepare, wholesome enough for weeknight dining, and bursting with flavour. Picture succulent tomatoes combined with mild spice, then topped with crispy tortilla pieces and the refreshing contrast of avocado and soured cream.
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According to Rick: “This Mexican tortilla soup is often made with pasilla chillies, but I like it with chipotles. I’ve also had this soup with cooked shredded chicken and even crisp pieces of pork skin.”
The chipotle delivers a rich, smoky depth that pairs beautifully with the sweet tomatoes and savoury broth, whilst optional chicken (or pork crackling) transforms it into a more substantial feast. The brilliant bit is that you can have it ready in less than 30 minutes.
Rick Stein’s tomato soup recipe
Ingredients
- Eight large ripe tomatoes
- Two garlic cloves
- Two–three tbsp of lard
- Two onions, sliced
- Two chipotles en adobo (available from specialist stores, some supermarkets and online)
- One tsp dried oregano
- One litre of homemade chicken stock
- One and a half tsp of salt
- Eight turns black peppermill
- 220g cooked chicken, shredded (optional)
- 500ml corn oil or vegetable oil, for deep frying
- Four corn tortillas cut into one-centimetre half-inch strips
To serve
- One avocado, diced into 1cm cubes
- Juice of one lime
- One and a half tsp dried chipotle flakes
- 75g Lancashire cheese or feta cheese, crumbled
- 100g soured cream
- Small handful of fresh coriander, chopped
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Method
- Position a dry, thick-based saucepan over medium heat on the cooker and add the tomatoes and garlic. Cook until blackened.
- When cool enough to touch, skin both ingredients. Next, put the lard and onions in the saucepan over medium-low heat and gently sauté until tender but not coloured.
- Incorporate the garlic and cook for a further five minutes. Then, stir in the chipotles, tomatoes, oregano, and stock. Allow it to simmer for 10 to 15 minutes until everything becomes tender and mushy.
- Take the pan off the heat and blend with a hand blender until smooth, then season with salt and pepper. If you’re using it, add the shredded chicken, cover, and keep warm on a low heat.
- Pour roughly 2.5cm/one inch of oil into a frying pan and heat until a small piece of bread sizzles and turns golden when dropped in. Be aware that hot oil can be extremely hazardous, so never leave this unattended.
- Next, fry the tortilla strips in batches until they’re crisp and golden. Use a slotted spoon to remove them and let them drain on kitchen paper.
- Mix the avocado cubes with lime juice and set aside until you’re ready to serve. Split the soup into four bowls, topping each with tortilla strips, chipotle flakes, diced avocado, cheese, sour cream, and coriander.