Sopa de Tortilla

Sopa de Tortilla, or Mexican tortilla soup, is a rustic tomato-based broth infused with roasted chiles and garlic, poured over crisp fried tortilla strips, avocado, and cheese. A comforting bowl that turns crunchy garnishes soft as it sits, in the best way.

By YumYum Editorial · Mexican

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves 6

Ingredients

• 10 corn tortillas, cut into thin strips
• 1/2 cup vegetable oil, for frying
• 4 Roma tomatoes, quartered
• 1/2 white onion, roughly chopped
• 3 garlic cloves
• 1 dried pasilla or ancho chile, stemmed and seeded
• 6 cups chicken broth
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp salt, or to taste
• 2 cups shredded cooked chicken
• 1 avocado, diced
• 1 cup crumbled queso fresco or shredded Oaxaca cheese
• 1/4 cup Mexican crema
• to taste Lime wedges, for serving

Instructions

1. Heat the vegetable oil in a skillet over medium-high heat and fry the tortilla strips in batches until golden and crisp, about 2-3 minutes per batch. Drain on paper towels and set aside.
2. Char the tomatoes, onion, and garlic on a dry comal or skillet until blistered and softened, about 8 minutes.
3. Toast the dried chile in the same pan for 20-30 seconds per side, then soak it in hot water for 10 minutes to soften.
4. Blend the charred vegetables with the softened chile and 1 cup of the chicken broth until smooth.
5. Heat a splash of oil in a soup pot, pour in the blended mixture, and fry it for 5 minutes, stirring, to concentrate the flavor.
6. Stir in the tomato paste, remaining chicken broth, oregano, and salt, then bring to a simmer.
7. Simmer uncovered for 20 minutes to let the flavors meld, adjusting seasoning as needed.
8. Add the shredded chicken and warm through for 5 minutes.
9. Ladle the soup into bowls and top generously with fried tortilla strips, avocado, cheese, and a drizzle of crema; serve with lime wedges.