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

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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.

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Questions

How much time should I plan for Sopa de Tortilla?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 3 (15 minutes): "Bring to a boil, then reduce heat and simmer for 15 minutes."

How do I know when Sopa de Tortilla is done?

Go by the cues in the method rather than the clock. Step 4: cook until crispy and golden.

What can I use instead of cotija in Sopa de Tortilla?

The entry for Sopa de Tortilla calls for 1/2 cup cotija cheese, crumbled. In its place: Feta or ricotta salata, crumbled. Rinse the feta briefly if it is very salty.

Can I make Sopa de Tortilla dairy-free?

Yes. The dairy in Sopa de Tortilla 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 Sopa de Tortilla for 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.

Serve it with

Collard Greens with Tasso side
Asian Sesame Slaw salad

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