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
- 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.
Plan it in Listahan
Add Sopa de Tortilla (Tortilla Soup) to your week, check it against your household's allergens, and build the shopping list automatically.