Mexican · Free
Sopa de Tortilla
A cozy tomato and chile broth topped with crunchy fried tortilla strips, creamy avocado, and crumbly cheese. This classic Mexican tortilla soup builds huge flavor from humble pantry staples.
****+
Prep 20 min · Cook 30 min
Method
Heat 1 tablespoon of the oil in a large pot over medium-high heat, then add the tomatoes, onion, garlic, and guajillo chile and cook 5 to 6 minutes until charred in spots and softened.
Carefully transfer the charred vegetables to a blender and blend until completely smooth to make the soup base.
Pour the blended puree back into the pot and simmer over medium heat for 5 minutes, stirring, until it darkens slightly and smells rich.
Add the chicken broth, oregano, and salt, then bring to a gentle simmer and cook uncovered for 15 minutes so the flavors meld.
While the soup simmers, fry the tortilla strips: heat the remaining 1 tablespoon oil in a skillet over medium heat and cook the strips in batches for 2 to 3 minutes, turning, until golden and crisp.
Drain the fried tortilla strips on a paper-towel-lined plate and sprinkle them lightly with salt while still hot.
Taste the soup and adjust the salt until the broth is savory and well balanced.
Ladle the hot soup into bowls, then let everyone top their own with a generous handful of crispy tortilla strips.
Finish each bowl with diced avocado, crumbled queso fresco, a drizzle of crema, and a squeeze of lime just before eating.
Chef's tips
- Fry the tortilla strips fresh so they stay crunchy; adding them at the last moment keeps them from going soggy.
- To save time, use store-bought tortilla chips instead of frying your own strips.
- For a heartier meal, stir in shredded cooked chicken during the last 5 minutes of simmering.
Cooking times vary by equipment -- cook to temperature and to taste.
