Sopa De Tortilla Recipe

Name: Sopa De Tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups chicken broth; 1 medium yellow onion, diced; 2 carrots, peeled and diced; 2 stalks celery, diced; 1/2 bell pepper, seeded and diced; 1 potato, peeled and diced; 1/4 cup tomato paste; 1 bay leaf; 2 cloves garlic, peeled and chopped; 1 teaspoon dried Mexican oregano; salt; ground white pepper; 1 zucchini, diced; 2 medium tomatoes, diced; 2 medium boneless skinless chicken breasts, poached and shredded; Topping; 3 corn tortillas; vegetable oil; 1 1/2 cups shredded monterey jack cheese; 8 -10 slices avocados; fresh cilantro stem

Servings: persons

7 cups chicken broth
1 medium yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/2 bell pepper, seeded and diced
1 potato, peeled and diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic, peeled and chopped
1 teaspoon dried Mexican oregano
salt
ground white pepper
1 zucchini, diced
2 medium tomatoes, diced
2 medium boneless skinless chicken breasts, poached and shredded
Topping
3 corn tortillas
vegetable oil
1 1/2 cups shredded monterey jack cheese
8 -10 slices avocados
fresh cilantro stem

1
In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano.
2
Season to taste and bring to boil.
3
Simmer 25 minutes.
4
Add zucchini, tomatoes and shredded chicken breast pieces.
5
Bring to boil, then simmer 10 minutes before removing from heat.
6
Cut tortillas into matchstick size strips.
7
Saute in hot oil until crisp.
8
Drain on paper towels and set aside.
9
To serve, place tortilla strips in individual bowls.
10
Cover with shredded cheese and ladle in soup.
11
Top with slice of avocado and cilantro sprig.

1073

kcal

Calories

Fat

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 7 cups chicken broth, 1 medium yellow onion, diced, 2 carrots, peeled and diced, 2 stalks celery, diced, and more.

Yes, Sopa De Tortilla falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sopa De Tortilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions