Sopa de Tortilla
A comforting and flavorful Mexican soup featuring a rich tomato-based broth, crispy tortilla strips, and fresh garnishes. This vegetarian version offers a hearty and satisfying meal perfect for lunch or a light dinner. The layers of texture and bright flavors create a delightful culinary experience.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 537 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 8 pcscorn tortilla, cut into thin strips
- 4 pcsroma tomato
- 0.5 pcswhite onion, roughly chopped
- 2 clovegarlic, peeled
- 1 pcspasilla chili, stemmed and deseeded
- 1 pcsancho chili, stemmed and deseeded
- 6 cupvegetable broth
- 5 gepazote
- 1 tspsalt
for frying
- 0.5 cupvegetable oil
garnish
- 1 pcsavocado, diced
- 1 pcslime, cut into wedges
- 0.25 cupcotija cheese, crumbled(optional)
Equipment
large skillet · paper towels · fine-mesh sieve · pot · blender · slotted spoon
The method
Step by step
- 1
Heat the vegetable oil in a large skillet or pot over medium-high heat.
About 2 min
Cook’s note: Ensure the oil is hot enough, but not smoking, for even frying.
- 2
Fry the tortilla strips in batches until golden brown and crispy, about 2-3 minutes per batch.
About 10 min
Cook’s note: Do not overcrowd the pan, as this can lower the oil temperature and lead to soggy tortillas.
- 3
Remove the fried tortilla strips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
About 1 min
- 4
In a separate pot, cover the roma tomatoes, white onion, and garlic with water and bring to a boil.
About 5 min
- 5
Boil for about 5 minutes until the tomatoes soften slightly, then remove from heat and drain.
About 5 min
- 6
Place the boiled tomatoes, onion, and garlic into a blender.
About 1 min
- 7
Add the pasilla chili and ancho chili to the blender with a small amount of the vegetable broth.
- 8
Blend until smooth, adding more broth if needed to achieve a pourable consistency.
About 2 min
- 9
Pour the blended mixture through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the liquid.
About 3 min
Cook’s note: This step ensures a smooth, refined broth without any fibrous bits from the chilies or tomato skins.
- 10
Add the remaining vegetable broth to the strained mixture in the pot and bring to a simmer over medium heat.
About 5 min
- 11
Stir in the epazote and salt.
Cook’s note: Epazote adds a traditional, earthy, and slightly anise-like flavor characteristic of Mexican cuisine. If unavailable, you can omit it or use a bay leaf as a substitute, though the flavor profile will differ.
- 12
Simmer the soup for 10-15 minutes to allow the flavors to meld.
About 15 min
- 13
To serve, place a handful of crispy tortilla strips in each bowl.
- 14
Ladle the hot soup over the tortilla strips.
- 15
Garnish with diced avocado, lime wedges, and crumbled cotija cheese, if using.
Per serving
Nutrition
- Calories
- 537.3kcal
- Protein
- 9.6g
- Carbs
- 46g
- Fat
- 38.2g
- Fibre
- 10.1g
- Sugar
- 7.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup and tortilla strips separately in airtight containers in the refrigerator.
Reheat soup gently on the stovetop or in the microwave. Add fresh tortilla strips just before serving.
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