The key to this dish is the homemade chile salt made with mild New Mexico chiles. It’s ready in less than an hour and full of rich, smoky flavors.


Tortilla Soup with Chile Salt Recipe

Rating: 41

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4




  • 2 Large New Mexico Chiles, seeded and finely chopped
  • 1 Teaspoon Salt
  • 4 Corn Tortillas
  • 2 1/2 Tablespoons Olive Oil, divided
  • 4 Red Bell Pepper, seeded and quartered
  • 4 Shallots, chopped
  • 2 Cups Vegetable Broth
  • 1 15oz Can Chickpeas, drained and rinsed
  • 1 Can Tomato, drained and chopped
  • 1 Avocado, diced
  • 1/2 Cup Cilantro, chopped


  1. Preheat the oven to 400?F, coat a baking sheet with cooking spray and set aside.
  2. In a spice grinder, grind together the chiles and salt until reduced to a fine powder.
  3. Cut 3 of the tortillas into thin slices, toss with 1 1/2 teaspoons of the oil and 1/4 teaspoon of the chile salt, then spread into a single layer on the baking sheet and bake for 10 minutes.
  4. Take the remaining tortilla and heat over an open flame for 30-45 seconds. Repeat with one of the red pepper quarters until it is completely charred, then dice all the red pepper quarters and set aside.
  5. In a large skillet over medium-high heat heat the remaining olive oil and add the red pepper, shallots and charred tortilla. Saute for five minutes then add the broth, 1/4 cup of the chickpeas, the tomato and 1 teaspoon of the chile salt and bring to a boil.
  6. Cover and reduce the heat to medium-low, simmer for 20 minutes and then using an immersion blender or food processor blend until smooth.
  7. Divide remaining chickpeas amongst bowls, ladle soup over the top and top with tortilla strips, avocado and cilantro. Serve and enjoy!