Mexican

Sopa de Tortilla (Tortilla Soup)

Name: Sopa de Tortilla (Tortilla Soup)
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups rich chicken broth; 4 ripe Roma tomatoes, roasted; 1/2 white onion and 3 cloves garlic, roasted; 2 dried Pasilla chilies, stemmed and seeded; 6 corn tortillas, cut into thin strips and fried; 1 avocado (diced) and 1/2 cup crema, for garnish

A traditional soup made of fried corn tortilla pieces submerged in a broth of tomato, garlic, onion, and epazote.

45 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Dairy

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Instructions

6 steps

1
Roast Veggies: Under a broiler, roast the whole tomatoes, onion, and garlic until lightly charred and soft, about 10-12 minutes. Peel the garlic after roasting.

2
Toast Chilies: In a dry skillet, toast the Pasilla chilies for 1 minute until fragrant. Remove one chili, crumble it, and set aside for garnish. Soak the other chili in warm water to soften.
3
Blend Base: In a blender, combine the roasted tomatoes, onion, garlic, softened Pasilla chili, and 1 cup of chicken broth. Blend until very smooth.
4
Simmer Soup: Heat 1 tbsp of oil in a large pot over medium-high heat. Pour in the blended tomato base and fry for 5 minutes until it deepens in color. Pour in the remaining 5 cups of chicken broth.
5
Infuse Flavor: Bring the soup to a boil, then reduce to a simmer. (Optional: add a sprig of fresh epazote or cilantro). Simmer for 20 minutes. Season generously with salt and pepper.
6
Assemble and Serve: Place a handful of crispy fried tortilla strips into the bottom of each bowl. Ladle the hot soup over them. Garnish with diced avocado, crema, and the crumbled toasted Pasilla chili.

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