Sopa de Tortilla is a traditional Mexican dish that originated in Mexico City. The soup can be made with many variations, but traditionally it consists of broth, tortilla strips, and other ingredients such as beans or corn. It is typically served as an appetizer before dinner or as a light meal during the day. This recipe for Sopa de Tortilla includes tomatoes and green chilies to give it some added flavor and spice!
Sopa de Tortillas (also called “Mexican tortilla soup”) is a traditional Mexican dish that originated in Mexico City. The soup can be made with many variations, but traditionally it consists of broth, tortilla strips, and other ingredients such as beans or corn. It’s typically served as an applet
This recipe is for an authentic Mexican soup that will make you feel like you’re in Mexico. It’s made with a base of onions, garlic, cilantro, and tomatoes which gives it the perfect balance of flavors. The white rice mixed in adds texture to the broth while also providing some carbs for energy. Finally, the avocado on top provides healthy fats and additional flavor to this dish!
This soup is vegan-friendly as long as you use vegetable broth instead of chicken or beef broth. This recipe makes enough for 4 servings so invite your friends over and enjoy this delicious meal together!
Ingredients
- vegetable oil, or as needed
- 12 (6 inch) corn tortillas, cut into strips
- 3 dried pasilla chile peppers, seeded
- 2 tomatoes, seeded and chopped
- ½ large onion, chopped
- 1 clove garlic
- ¼ teaspoon dried oregano
- 4 cups water
- 4 teaspoons chicken bouillon granules
- 1 sprig fresh parsley
- 1 avocado – peeled, pitted, and diced
- ¾ cup diced cotija cheese
- 2 tablespoons crema fresca (fresh cream) (Optional)
Directions
Instructions Checklist
- Step 1Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
- Step 2Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
- Step 3Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
- Step 4Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
- Step 5Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.
