Maynards Wine Blog

Recipe: Tortilla Soup

Use Cup Cafe’s Tortilla Soup recipe at home!

Adjust seasonings to taste/as needed. This recipe yields one gallon. Tip: if you have leftovers, freeze them and heat them up later!


  • 10 tomatoes, diced
  • 8 tomatillos, diced
  • 1/2 poblano, diced small
  • 1 yellow onion, diced small
  • 1 cup corn
  • 10 garlic cloves, minced
  • 1 can hatch chilies
  • 1 tbsp oil
  • 1 gallon vegetable stock
  • 2 tsp dried oregano
  • 2 tsp dried New Mexico chili powder
  • 2 tsp paprika
  • 2 tsp salt
  • 3 tsp pepper
  • 2 tsp cumin


  1. Light coat corn with oil then grill, cool, and shave.
  2. Lightly toss tomato, tomatillo, onion, and poblano in oil and place on sheet trays. Roast at 350° F for 30 minutes.
  3. In a large pot, lightly sauté corn, hatch chilies, and garlic with oil over low heat until garlic blooms (don’t brown).
  4. Stir in vegetable stock, spices, and roast vegetables. Bring to a boil, then reduce to a simmer for 45 minutes. Skim off scum while simmering.