Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sopa de Tortilla (Tortilla Soup)
A traditional soup made of fried corn tortilla pieces submerged in a broth of tomato, garlic, onion, and epazote.
Contains common allergens
In the app, Listahan checks these against your household automatically.
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving145
Calories
8 g
Protein
13 g
Carbs
9 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sopa de tortilla is a central Mexican soup built on a roasted tomato, onion, garlic, and chile base blended smooth into a broth, with fried tortilla strips added only at the table so they keep their crunch against the hot liquid.
Listahan note
This version chars the tomatoes, onion, and garlic before blending for a smoky base, and holds the fried tortilla strips back until serving so they never go soggy.
Technique cues
- Roasting or charring the tomatoes, onion, and garlic before blending builds a smoky depth that a straight simmer of raw vegetables never develops.
- Dried pasilla chilies need to be toasted briefly and soaked in warm water before blending, which softens them enough to puree smooth and mellows their sharp, raw bitterness.
- The blended base is strained after pureeing to remove tomato skins and chile fibers, leaving a smooth broth rather than a chunky one.
- Fried tortilla strips are added to each bowl only at serving; added earlier, they turn soft and soggy within minutes of hitting the hot broth.
Kitchen flow
- Parallel prep
- Prep any side dishes while Sopa de Tortilla (Tortilla Soup) finishes with the white onion and 3 cloves garlic — the hands-off cook time is the window to use. Plan around the roast; that's the slow part.
- Make-ahead
- Sopa de Tortilla (Tortilla Soup) reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the white onion and 3 cloves garlic. Plan around the roast; that's the slow part.
- Leftover move
- Leftover Sopa de Tortilla (Tortilla Soup) reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the rich chicken broth on a fast reheat. This one leans on the white onion and 3 cloves garlic. Plan around the roast; that's the slow part.
- Cleanup rhythm
- Deglaze the pan used for Sopa de Tortilla (Tortilla Soup) with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the white onion and 3 cloves garlic. The roast step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
6 cups rich chicken broth
Main protein or body
Purpose: cups rich chicken broth gives Sopa de Tortilla (Tortilla Soup) its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 ripe Roma tomatoes, roasted
Acid and brightness
Purpose: ripe Roma tomatoes, roasted balances richness and keeps the finished dish lively.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 white onion and 3 cloves garlic, roasted
Aromatic base
Purpose: white onion and 3 cloves garlic, roasted creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 dried Pasilla chilies, stemmed and seeded
Seasoning backbone
Purpose: dried Pasilla chilies, stemmed and seeded gives the dish its recognizable flavor direction.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
6 corn tortillas, cut into thin strips and fried
Structural base
Purpose: corn tortillas, cut into thin strips and fried defines the shape and texture of the dish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Fry the tortilla strips in batches and drain them well on paper towels, so they stay crisp long enough to survive the hot broth for a few minutes.
- Set out avocado, crema, and shredded queso fresco on the side so each bowl can be finished to taste at the table.
- Make the broth a day ahead if you like, the flavor deepens overnight, but fry the tortilla strips fresh, right before serving.
Ingredient swaps
- Gluten-free direction
- Use a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs in place of any wheat-based ingredient, and double-check packaged items for hidden wheat. This one leans on the white onion and 3 cloves garlic.
- Dairy-free direction
- Use a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) anywhere this recipe calls for dairy. This one leans on the white onion and 3 cloves garlic.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the rich chicken broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the white onion and 3 cloves garlic.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the white onion and 3 cloves garlic.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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