Sopa De Tortilla Recipe

Name: Sopa De Tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14-1/2 ounces) diced tomatoes, drained; 1 serrano pepper, seeded and chopped; 1/2 cup plus 1 tablespoon canola oil, divided; 6 corn tortillas (6 inches), halved and cut into 1/4-inch strips; 2 dried pasilla chilies, stems removed, seeded and cut into 1/2-inch pieces; 1/2 cup finely chopped onion; 2 garlic cloves, minced; 6 cups chicken broth; 1-1/2 cups fresh or frozen corn; 3/4 cup shredded cooked chicken; 1 tablespoon minced fresh epazote or 1 teaspoon dried epazote; 1 tablespoon lime juice; Cubed avocado and lime wedges, optional

Servings: persons

1 can (14-1/2 ounces) diced tomatoes, drained
1 serrano pepper, seeded and chopped
1/2 cup plus 1 tablespoon canola oil, divided
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
2 dried pasilla chilies, stems removed, seeded and cut into 1/2-inch pieces
1/2 cup finely chopped onion
2 garlic cloves, minced
6 cups chicken broth
1-1/2 cups fresh or frozen corn
3/4 cup shredded cooked chicken
1 tablespoon minced fresh epazote or 1 teaspoon dried epazote
1 tablespoon lime juice
Cubed avocado and lime wedges, optional

1
In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp.
2
Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chilies; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain.
3
In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice.
4
Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chilies. Garnish with avocado and lime if desired.

1197

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 can (14-1/2 ounces) diced tomatoes, drained, 1 serrano pepper, seeded and chopped, 1/2 cup plus 1 tablespoon canola oil, divided, 6 corn tortillas (6 inches), halved and cut into 1/4-inch strips, 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.

Sopa De Tortilla

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