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tortilla soup in a bowl with crunchy cheese taquito

Tortilla Soup with Roasted Poblano & Cheese Taquitos

The taquitos are small fried tacos and make a great combination of crunch and gooey cheese to dunk into this hearty soup. They are best served freshly made–roast the poblano chilis at the beginning of cooking, then fry the taquitos while the soup is finished and simmering.

Serves 4 (with 2 taquitos per person)


Tortilla Soup

  • canned whole tomato: about 400 g/14 oz
  • chipotle chili in adobo sauce: 0.5-1 whole chili (less or more depending on your desired heat preference)
  • fresh coriander/cilantro: small bunch, about 10 g/0.5 oz (this will be blended so a good opportunity to use the stalks and keep the delicate tops for another use)
  • ground cumin: 2 tsp
  • chili powder: 1 tsp
  • dried epazote or oregano: 2 tsp (epazote is from Mexico, similar to oregano with a strong citrus scent)
  • oil: 1-2 Tbsp for sautéing the onions and garlic
  • onion: 1 small, finely chopped
  • garlic: 3 cloves, minced
  • chicken stock: 1 liter/quart
  • boneless chicken breasts: 2
  • corn tortillas: three 6″/15 cm good quality tortillas, cut into small .5″/1 cm square pieces (this does not need to be precise)
  • corn: 2 medium sized ears of whole corn or about 1 small can of corn, about 150 g/5.5 oz
  • lime: 1 whole
  • salt: for final seasoning
  • optional garnish: Crème fraîche or sour cream: 50 g/1.75 oz + juice of half a lime

Roasted Poblano and Cheese Taquitos

  • corn tortillas: eight 6″/15 cm good quality tortillas
  • poblano peppers: 4-6 whole peppers (4 large or 6 small)
  • queso fresco cheese: about 60-75 g/2-2.5 oz (or substitute any melty cheese such as cheddar)
  • neutral oil (for frying): about 350 mL/1.5 cups (canola/rapeseed, grape seed, peanut, etc.)
  • salt: for final seasoning
  • toothpicks to hold the tortillas together



  1. Blend the tomato, chipotle and spices/herbs. Using a blender or immersion stick, combine the tomato, chipotle, cilantro, cumin, chili powder, and epazote/oregano. Blend until smooth.
  2. Cook the corn (if using fresh). Bring a large pot of water to a boil. Add the ears of corn to the pot. Reduce the heat to simmer and cook for 10-12 minutes. Remove the ears and cut the kernels off the cob.
  3. Cook the onion and garlic. Heat a large stockpot/saucepan over medium heat along with the oil. When the oil is hot, add the onion and cook for 3 minutes, then add the garlic and cook for another minute.
  4. Add the stock and tomato mixture to the pot and increase the heat until just beginning to boil. Cook for 3 minutes.
  5. Cook the chicken and tortilla. Add the chicken breasts and tortilla pieces to the pot. The temperature will decrease–allow to come back up to a boil, then decrease the heat to medium to allow the chicken to poach. Cook about 12-15 minutes or if you have an instant read thermometer, until the temperature is 165 F/73 C.
  6. Chop the chicken. Remove the chicken to a cutting board and chop into bite-size pieces. Season with salt and pepper and work the seasoning into the pieces.
  7. Add the chicken back to the pot along with the corn. Keep some of the corn aside for a final garnish. Reduce heat to a simmer, cover the pot, and cook for another 20-30 minutes while you prepare the taquitos.
  8. Final seasoning. Taste and add salt as necessary (the amount will depend on the seasoning of your initial chicken stock). Squeeze in the lime juice and keep adding to your taste.
  9. Serve. (optional garnish) Mix together the crème fraîche/sour cream and lime juice and drizzle over the soup. Top with some of the reserved corn. The soup can also be reheated the next day.


  1. Roast the poblanos. Heat a broiler (UK: grill). Halve the poblanos, remove the stem and seeds, and spread flat on a baking sheet. Broil/grill the poblanos until blackened, about 12-15 minutes. Transfer to a sealable bag or container with airtight lid for 10 minutes to allow the skins to loosen. Remove as much skin as possible and halve the poblanos lengthwise (1 piece per tortilla)
  2. Soften the tortillas. Oven method: wrap the tortillas in foil and heat in a 120 C/250 F oven for 5 minutes. Microwave: wrap in tortillas in a damp towel and heat for 30 seconds.
  3. Prepare the taquitos. Cut the cheese into thin strips and add a layer to each tortilla along with some of the pepper. Roll tightly and secure the seam with a toothpick.
  4. Heat the oil. In a wide, flat-bottomed pan, add enough oil to be 1 inch/2.5 cm deep. Heat the oil to medium-high heat until hot, then reduce to medium until about 175 C/350 F. (you can also test the oil by dipping a small piece of tortilla in–it should begin to sizzle, but not quickly burn)
  5. Fry the taquitos. Place 3-4 taquitos at a time in the hot oil, seam side down. Cook for 2-2.5 minutes, then rotate to seam side up for another 2-2.5 minutes. Remove to paper towels to drain excess oil. Sprinkle with salt. Repeat for the second batch.