Come Dine with Me

Spicy tomato and chilli soup with tortillas recipe


Brittany kicks off her evening with a spicy Mexican soup on Come Dine With Me Dorset

Serves 4


  • Vegetable oil, for frying
  • 6 corn tortillas, cut into strips
  • 4 garlic cloves, peeled and left whole
  • 1 small onion, sliced
  • 2 dried pastille chillies, deseeded and torn into several flat pieces
  • 400g can peeled plum tomatoes, drained
  • 1.3 litres chicken stock
  • 200g queso fresco (or other crumbly cheese), diced
  • 1 large ripe avocado, diced
  • Lime wedges and coriander, to serve


  1. Heat 1 cm of oil in a frying pan and fry the tortilla strips in batches until golden. Drain on kitchen paper.

  2. Pour off all but a thin coating of the oil and fry the garlic and onion until golden. Squeeze out the excess oil then set aside. Fry the chillies in the remaining oil then drain on kitchen paper.

  3. Tip the onion mixture and tomatoes into a blender the blitz until smooth. Fry the paste for 10 minutes to thicken then add the stock and simmer for 30 minutes.

  4. Divide the cheese and avocado between soup bowls and pour the soup on top. Garnish with the crispy tortillas and crumble over the fried chillies. Serve with lime wedges and coriander to garnish.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

Adapted from 'Mexico One Plate at a Time' by Rick Bayless


Average rating: 4.5/5
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