Soups & Stews > International Soups & Stews > Latin American Soups & Stews > Sopa de Tortilla Recipe (Mexican)

Sopa de Tortilla: A Taste of Mexico

Warm up with this traditional Sopa de Tortilla recipe, a hearty and flavorful Mexican soup featuring crispy tortilla strips, rich tomato broth, and a variety of toppings. This recipe is perfect for a cozy weeknight meal or a festive gathering.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 2 tablespoons Vegetable oil
  • 6 pieces Corn tortillas
  • 2 pieces Dried pasilla chiles
  • 2 cloves Garlic cloves
  • 1/2 medium White onion
  • 4 medium Roma tomatoes
  • 6 cups Chicken broth
  • 2 sprigs Epazote (optional)
  • to taste Salt
  • to taste Black pepper
  • 1 medium Avocado
  • 1/2 cup Queso fresco
  • 1/4 cup Sour cream or Mexican crema

Prepare the Tortilla Strips

Cut the tortillas into thin strips (about 1/4 inch wide). Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Fry the tortilla strips in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt.

Rehydrate the Pasilla Chiles

Remove the stems and seeds from the pasilla chiles. Toast the chiles lightly on a hot skillet or comal for a few seconds per side, being careful not to burn them. Soak the toasted chiles in hot water for about 15-20 minutes until softened.

Blend the Soup Base

In a blender, combine the rehydrated pasilla chiles (drain the soaking water first), garlic cloves, onion, and tomatoes. Blend until smooth.

Cook the Soup

Heat a tablespoon of vegetable oil in the same pot you used for the tortillas. Pour the blended chile mixture into the pot and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color. Add the chicken broth and epazote (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Serve and Garnish

Ladle the soup into bowls. Top with crispy tortilla strips, diced avocado, crumbled queso fresco, and a dollop of sour cream or Mexican crema. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: 50 kcal, Protein: 2g, Fat: 3g, Carbohydrates: 4g

Other Considerations for Nutrition

Nutrition information is an estimate and may vary based on specific ingredients and portion sizes. Toppings can significantly impact the nutritional profile.

← Sopa de Lima: A Refreshing Mexican Lime Soup Tom Yum Soup →

FAQ

  • Can I use store-bought tortilla chips instead of frying my own?

    Yes, you can use store-bought tortilla chips, but the texture and flavor will be slightly different. Homemade fried tortilla strips are generally crispier and have a more authentic taste.
  • What if I can't find pasilla chiles?

    If you can't find pasilla chiles, you can substitute with ancho chiles or a combination of guajillo and New Mexico chiles. The flavor will be slightly different, but still delicious.
  • Can I add shredded chicken to the soup?

    Absolutely! Adding shredded cooked chicken is a great way to make the soup more substantial. Add it to the soup during the last 10 minutes of simmering to heat through.