Mexico Sopa de Tortilla
This traditional Mexican soup is usually made with leftover tortillas and whatever ingredients are on hand. Some recipes include cubed chicken breast. Garnish the soup with cheese, avocado, chiles, and sour cream at the table.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 qt (1 l) chicken stock
- 2 tomatoes, blanched, peeled, seeded, and chopped
- 2 cloves garlic, finely chopped
- 1 white onion, peeled and chopped
- 2 chile peppers, seeded and chopped
- 4 epazote leaves
- 1 Tbsp (15 ml) corn oil
- 4 corn tortillas
- Vegetable oil, as needed for frying
- 1 cup (250 ml) queso fresco, crumbled
- 1 avocado, sliced
- ½ cup (120 ml) sour cream
Directions
- Bring stock to a simmer in a soup pot.
- Purée tomatoes, garlic, onion, chilies, and epazote in a blender or food processor.
- Sauté purée in corn oil for 15 minutes. Add purée to simmering broth and cook for 15 minutes. Add salt to taste.
- Cut the tortillas into ½-inch (1.25-cm) strips. Heat vegetable oil in a frying pan. Fry tortilla strips in hot oil until crisp. Drain on paper towels.
- Divide fried tortillas between four soup bowls. Ladle seasoned broth over tortilla strips. Garnish with queso fresco, avocado slices, and sour cream.
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