Chilaquiles Soup




This recipe came together so quickly last night and it was so good that I'm rushing to get it on the blog so that you can make it for dinner tonight. Chilaquiles traditionally are tortillas chips simmered in sauce and then topped with different things (chicken, scrambled eggs, etc...). It's not much of a stretch to turn them into a soup and I find them easier to eat this way. I found this recipe in the '97 Joy of Cooking, they credit Rick Bayless for giving them the recipe, then I adjusted it to my tastes, and now I'm passing it on to you. Psst... pass it on.

serves 3 to 4

1 or 2 fresh jalapenos
2 garlic cloves, unpeeled
1 28oz can whole tomatoes, drained
1 medium yellow onion, sliced
3 cups chicken or vegetable stock
2 chicken breasts
1 T cumin
1 T oregano
2 to 4 medium handfuls of thick/authentic style tortilla chips
1/2 cup cilantro
sour cream
grated jack or cheddar cheese


Step 1: Roast the Jalapeno and Garlic

In a dry, thick-bottomed pot or pan (cast iron is great) roast the jalapeno and garlic over medium-high heat. It takes about 15 minutes and it seems strange, but you just leave them in the bottom of the pan, turning them as each side turns dark brown/black.

Step 2: Saute the Onions

In a bit of oil, in a small soup pot, saute the onion until it is soft and starting to turn brown.

Step 3: Blend the Jalapeno, Garlic, and Tomatoes

Peel the garlic and take the stem out of the jalapenos. Puree them in a food processor or blender. Add the drained can of tomatoes and blend again.

Step 4: Simmer the Tomato Mixture

Transfer this to the soup pot of onions and simmer for about 5 minutes to thicken it just a bit.

Step 5: Add the Stock and Chicken and Spices

Add the stock, raw chicken breasts, cumin, and oregano and simmer for 20 minutes. Don't taste it until it has simmered for a bit because it's the simmering that kills any bacteria that might be in the chicken.

Step 6: Add the Chicken, Cilantro, and Chopped Chicken

  • Remove the chicken and cut it into cubes. Add this back to the pot along with the cilantro and tortilla chips. Simmer for about 3 to 5 minutes - just until the chips are soft.
  • Serve topped with sour cream and cheese. Muy Sabroso!



    • Arduino Contest 2019

      Arduino Contest 2019
    • Colors of the Rainbow Contest

      Colors of the Rainbow Contest
    • Gardening Contest

      Gardening Contest

    11 Discussions


    6 years ago on Step 6

    In this case, Is the Cumin a kind of Scent?


    I love trying to cook new things and my boyfriend loves mexican food and soups so I thought this would be great to make. I got the recipe down and I just had to go to the store to try making it right away. I made the soup and it was very easy to make and it came out delicious and I would and have recommended this soup to everyone.

    Thanks for sharing it!


    9 years ago on Introduction

    nice recipe but it looks more like a tortilla soup than chilaquiles, anyway, booth are delicious!

    1 reply

    Reply 9 years ago on Introduction

    Yep, it is almost the same as Tortilla Soup, but with way more tortilla chips than I ever put in my tortilla soup (and I usually use lightly toasted tortillas and not chips in mine). Hope you like it.


    9 years ago on Introduction

     I've never roasted the peppers that way! Never would have thought about it, actually. Weird. :P

    I typically broil them or just place them in the flames since I have a gas stove, but this works just as well!

    The end result is very nice looking too. I want.


    9 years ago on Introduction

    Thanks for the nice comments. I forgot to mention that this is adapted from my recipe blog Obsessed with Dinner. I don't always have enough pictures to do an instructable (I need a professional photographer to follow me when I cook).


    9 years ago on Introduction

    Just finished making this and it was SO DELICIOUS! I was a little afraid about adding the jalapenos but at the end I was happy I did. Just the right amount of heat.


    9 years ago on Introduction

    That does look good, though I may have to skip the jalapenos.


    9 years ago on Introduction

    I do like the look of this, and I've got most of what I need too...