Sopa de Tortilla

Name: Sopa de Tortilla
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large Roma Tomatoes; 1/2 large White Onion; 3 cloves Garlic; 2 Dried Guajillo Chiles; 2 Dried Pasilla Chiles; 6 cups Chicken Broth; 1 Fresh Epazote Sprig; to taste Salt; 10 Corn Tortillas; 1 cup Vegetable Oil; 2 Ripe Hass Avocado; 1/2 cup Cotija Cheese or Queso Fresco; 1/2 cup Mexican Cream or Sour Cream; as needed Limes

Tortilla Soup

A dark ancho-tomato broth crowned with crackling tortilla strips, avocado, queso fresco, and a drizzle of crema.

45 min

Serves 4

Weeknight45 min

Sopa de Tortilla

Focus

✦ Antes de Empezar

Before you cook

Vegetarian?

Swap in a rich mushroom-tomato broth — deeply umami and just as satisfying.

Ingredientes· 14

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Broth & Base

4 largeRoma Tomatoesripe, roasted and charred
1/2 largeWhite Onioncharred
3 clovesGarliccharred and peeled
2Dried Guajillo Chilesstems/seeds removed, sliced into rings
2Dried Pasilla Chilesstems/seeds removed, sliced into rings
6 cupsChicken Brothhigh-quality, low-sodium
1Fresh Epazote Sprigessential traditional herb (sub cilantro if unavailable)
to tasteSalt

Tortillas & Toppings

10Corn Tortillascut into thin strips and fried
1 cupVegetable Oilfor frying
2Ripe Hass Avocadodiced
1/2 cupCotija Cheese or Queso Frescocrumbled
1/2 cupMexican Cream or Sour Cream
as neededLimescut into wedges

Instrucciones

4 pasos

Base
Base
Toast chiles and blend with charred tomato, onion, and garlic. Fry the puree in oil until darkened.
Caldo
Broth
Add stock and simmer 20 minutes. Season with salt and a pinch of epazote.
Guarniciones
Garnishes
Fry tortilla strips until crackling. Char an extra pasilla for a smoky garnish.
Sirve
Serve
Ladle broth into bowls. Top with tortilla strips, avocado, queso fresco, crema, and toasted pasilla.

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Sopa de Tortilla

Before you cook

Instrucciones

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