Sopa de Tortilla

Nutrition · per serving

Steps

1. 1

   Prep everything first for fast cooking: finely chop the onion, mince the garlic, chop the tomatoes, dice the avocado, chop the coriander, cut the lime into wedges, and slice the tortillas into thin strips. Pat the tortillas dry so they crisp more easily.

   80 g small onion, finely chopped2 garlic cloves, minced300 g ripe tomatoes, chopped100 g avocado, diced8 g fresh coriander, chopped1 lime, cut into wedges4 small (100 g) corn tortillas
2. 2

   Heat a medium saucepan over medium heat with the olive oil. Add the onion and cook for 2-3 minutes until softened but not browned, then stir in the garlic for 30 seconds until fragrant.

   15 ml olive oil80 g small onion, finely chopped2 garlic cloves, minced
3. 3

   Add the chopped tomatoes, chipotle, tomato paste, cumin, oregano, salt, and black pepper. Cook for 4-5 minutes, stirring often, until the tomatoes break down and the mixture looks thick and glossy; this brief frying deepens the smoky flavour.

   300 g ripe tomatoes, chopped20 g chipotle in adobo, finely chopped15 g tomato paste2 g ground cumin1 g dried oregano4 g fine salt1 g black pepper
4. 4

   Pour in the chicken stock and bring to a boil. Reduce to a gentle simmer for 8 minutes. If you want a smoother, more traditional texture, blend carefully with a stick blender until mostly smooth, then return to low heat.

   700 ml chicken stock
5. 5

   Stir the shredded chicken into the soup and simmer for 2 minutes, just until heated through. Taste and adjust seasoning if needed; the broth should be savoury, lightly smoky, and bright from the tomato.

   120 g cooked chicken, shredded
6. 6

   While the soup simmers, heat a frying pan over medium-high heat with the neutral oil. Add the tortilla strips and fry, tossing frequently, for 3-4 minutes until crisp and golden at the edges. Drain briefly on a plate; they will crisp a little more as they cool.

   10 ml neutral oil4 small (100 g) corn tortillas
7. 7

   Ladle the hot soup into bowls. Top with the crispy tortilla strips, avocado, crumbled queso fresco, small spoonfuls of sour cream, coriander, and lime wedges. Serve immediately so the tortilla keeps some crunch.

   100 g avocado, diced40 g crumbled queso fresco or feta30 g sour cream8 g fresh coriander, chopped1 lime, cut into wedges4 small (100 g) corn tortillas

Origin & History

Sopa de Tortilla, also known as tortilla soup, is a beloved central Mexican dish, especially associated with Mexico City and the surrounding region. It began as a clever way to use leftover tortillas, transforming them into crisp garnish for a tomato-chile broth. Over time, versions with chicken, cheese, avocado, and cream became popular in homes and restaurants alike.