Sopa de Tortilla

Name: Sopa de Tortilla
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 1 lb cooked shredded chicken; 4 lbs Roma tomatoes; 6 cups chicken broth; 1 large yellow onion, quartered; 4 cloves garlic, minced; 8 corn tortillas, cut into thin strips; 2 cups vegetable oil (for frying); 2 fresh lime, cut into wedges; 1 ripe avocado, sliced; 1/2 cup cotija cheese, crumbled; 1/4 cup sour cream; 1/2 tsp ground cumin; to taste salt; to taste black pepper

Mexican tortilla soup with crispy fried tortilla strips, tomatoes, and chicken in a rich broth, topped with avocado and cheese. A beloved comfort dish bursting with flavor.

55 minEasyServes 6340 cal/serving

Latin AmericanSoupStovetopStandard

Ingredients

1 lb cooked shredded chicken
4 lbs Roma tomatoes
6 cups chicken broth
1 large yellow onion, quartered
4 cloves garlic, minced
8 corn tortillas, cut into thin strips
2 cups vegetable oil (for frying)
2 fresh lime, cut into wedges
1 ripe avocado, sliced
1/2 cup cotija cheese, crumbled
1/4 cup sour cream
1/2 tsp ground cumin
to taste salt
to taste black pepper

Instructions

1

Char 4 lbs Roma tomatoes under a broiler or over an open flame for 2-3 minutes per side until blackened. Transfer to a blender with 1 large quartered yellow onion and 4 cloves minced garlic. Blend until smooth.
2

Heat 2 cups vegetable oil (for frying) in a large pot over medium heat. Pour the tomato mixture into the hot oil and fry for 5-7 minutes, stirring frequently.
3

Add 6 cups chicken broth and 1/2 tsp ground cumin. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.
4

In a separate skillet, heat the remaining oil. Fry 8 cut into thin strips corn tortillas in batches for 2-3 minutes until crispy and golden. Drain on paper towels.
5

Stir 1 lb cooked shredded chicken into the soup and simmer for 5 more minutes.
6

Serve soup in bowls and top generously with fried tortilla strips, 1 sliced ripe avocado, 1/2 cup crumbled cotija cheese, and a dollop of 1/4 cup sour cream.
7

Serve with 2 cut into wedges fresh lime for squeezing.

Questions

Can I make Sopa de Tortilla dairy-free?

Yes. The dairy in this entry is 1/2 cup cotija cheese, crumbled, 1/4 cup sour cream. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Sopa de Tortilla keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Tortilla?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cucumber Pachadi side
Red Cabbage Slaw salad

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