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Tortilla Summer Soup
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Tortilla Summer Soup

Smoky heat, creamy cool-down, chef-smart swap!
A vibrant, prep-friendly starter that layers smoky depth from ancho and pasilla peppers with crisp tortilla strips and fresh garnishes. Instead of traditional Queso Fresco, pressed Ricotta delivers a creamy, cooling finish that holds its shape and adds refined texture. This smart swap offers the same bright contrast with greater consistency and versatility. Perfect for high-volume or seasonal menus balancing authenticity with efficiency.

Serve with a light Mexican lager that’s crisp and clean to balance the smoky depth without overpowering the dish.

 
View The Recipe

Ingredients

  • Soup Base:

    • 15 ml Olive Oil
    • 1 Spanish Onion, medium
    • 2 Each Garlic, minced
    • 800 ml Tomatoes, crushed 
    • 500 ml Chicken Stock
    • 400 g Chicken Breast, thinly sliced
    • 1 Ancho Pepper
    • 2 Pasilla Peppers
    • 1 Sprig Epazote (optional)  

  • Crispy Tortilla Strips:

    • 12 Each 6″ Corn Tortillas
    • 1 tbsp Tajín Seasoning 

  • Garnishes:

    • 1 Sprig Cilantro
    • 1 Each Green Onion, bias cut
    • ¼ Each Avocado, thinly sliced
    • 50 g Ricotta
    • 1 Small dollop Sour Cream (without covering the Ricotta)
    • 1 Pinch Tortilla Strips, fried crisp

Directions

Pressed Ricotta:

  1. Place the Ricotta in a fine-mesh strainer to drain excess moisture.
  2. Wrap the Ricotta tightly in cheesecloth then place it between two plates and set a heavy object on top to apply pressure.
  3. Refrigerate overnight. Unwrap and reserve for garnish.
     

Chiles and Soup Base:

  1. Open the ancho and pasilla peppers with scissors, remove and discard the seeds. Cut one pasilla into julienne strips and set aside.
  2. Place the remaining ancho and pasilla in a pan with water, bring to a boil, and simmer for 10 minutes. Let rest until needed.
  3. Cut the onion into quarters. In a blender, combine the onion, garlic, crushed tomatoes, and the soaked ancho and pasilla peppers. Blend until smooth.
  4. In a large pot, heat olive oil over medium heat. Strain the blended sauce into the pot and discard any solids left in the strainer. Season with salt and pepper.
  5. Cook the sauce over medium heat for 15 minutes, stirring occasionally. Add the chicken stock and epazote sprig, and simmer for another 10 minutes.

Tortilla Strips and Garnish:

  1. Slice the tortillas into thin strips and deep-fry until crisp. Blot with paper towels. In the same frying pan, briefly fry the reserved julienned pasilla for 10 seconds.
  2. Serve the soup in a wide-rimmed bowl to allow space for garnishes. 
  3. Top with pressed Ricotta, thinly sliced and fanned avocado, crispy tortilla strips, fried pasilla peppers, a dollop of Sour Cream, some green onion, and a sprig of cilantro.

Recommended Products

We recommend you use these Saputo products for this dish!

Whey Based Ricotta with Cream

Whey-Based Ricotta with Cream

Our whey-based Ricotta with cream has a delicate taste, a rich and creamy texture, and pleasant, fluffy curds. This variety has the highest moisture content and an extended shelf life.

14 percent Cooking Sour cream

14% Cooking Sour cream

Our 14% M.F. cooking sour cream can take the heat: you can boil it, simmer it, and even place it underneath the salamander. Use it to add a creamy texture to your sauces, hot dips, or stuffed pastas. This product is available in practical formats designed for foodservice applications.

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