Sopa de Tortilla
The Quirky Foodster Team
Ingredients
- Corn tortillas, cut into strips — 6
- Tomatoes — 4
- Onion — 1/2
- Garlic — 2 cloves
- Dried pasilla or ancho chile, seeded — 1
- Chicken or vegetable stock — 5 cups (1.2 litres / 40 fl oz)
- Oil, plus extra for frying tortilla strips — 2 tbsp
- Avocado, diced, to garnish — 1
- Crumbled queso fresco — 1/2 cup (60 g / 2 oz)
- Salt — to taste
Method
- Blend the tomatoes, onion and garlic until smooth.
- Heat 2 tbsp oil in a large pot and pour in the blended tomato mixture, cooking for 8–10 minutes until it darkens slightly.
- Toast the dried chile briefly, then add to the pot along with the stock, and simmer for 15 minutes.
- Remove the whole chile before serving, or blend it into the soup for extra heat and colour, then season with salt.
- Meanwhile, fry the tortilla strips in a little oil until golden and crisp; drain on paper towels.
- Ladle the soup into bowls and top generously with fried tortilla strips, diced avocado and crumbled queso fresco.
Introduction: A comforting tomato-based broth topped with crisp fried tortilla strips, avocado and cheese, a classic starter found on menus across Mexico.
Cultural Background: Sopa de tortilla, also known as sopa Azteca, showcases the resourceful Mexican tradition of transforming tortillas into new dishes, its bright tomato broth and crunchy toppings making it a beloved comfort food nationwide.
Tips: Add the crisp tortilla strips just before serving so they retain their crunch rather than going soggy. Cooking the blended tomato base until it darkens slightly deepens the flavour of the finished soup.
Variations: Add shredded chicken to make the soup a more substantial meal. Drizzle with a little crema for extra richness.
Storage: Refrigerate the broth (without tortilla strips) in an airtight container for up to 3 days.
Reheating: Reheat the broth gently on the stovetop; fry fresh tortilla strips to top each bowl.
Nutrition: Per serving (approx.): 260 kcal, 8 g protein, 14 g fat, 26 g carbohydrate.
FAQs:
Q: Why fry the tortilla strips separately?
A: Adding them directly to the hot soup keeps them crisp for
Q: Can this soup be made vegetarian?
A: Yes, use vegetable stock in place of chicken stock.
- Corn tortillas, cut into strips — 6
- Tomatoes — 4
- Onion — 1/2
- Garlic — 2 cloves
- Dried pasilla or ancho chile, seeded — 1
- Chicken or vegetable stock — 5 cups (1.2 litres / 40 fl oz)
- Oil, plus extra for frying tortilla strips — 2 tbsp
- Avocado, diced, to garnish — 1
- Crumbled queso fresco — 1/2 cup (60 g / 2 oz)
- Salt — to taste
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