Sopa de Tortilla
Tortilla Soup
A dark ancho-tomato broth crowned with crackling tortilla strips, avocado, queso fresco, and a drizzle of crema.
Sopa de Tortilla
✦ Antes de Empezar
Before you cook
Vegetarian?
Swap in a rich mushroom-tomato broth — deeply umami and just as satisfying.
Ingredientes· 14View
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 pasosBase
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.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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