Sopa de Tortilla Recipe

Name: Sopa de Tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tbsp vegetable oil; 1/2 onion, finely chopped; 2 large garlic cloves, finely chopped; 1 lb (450g) ripe tomatoes, skinned and seeded; 6 cups chicken or vegetable stock; 1 or 2 dried ancho chiles, seeded; 2 corn tortillas, cut into strips; 3 tbsp chopped cilantro; 2 tbsp fresh lime juice; Salt and freshly ground black pepper; 3/4 cup shredded queso fresco or ricotta salata cheese; 2 limes, cut into wedges, for serving

Servings: persons

5 tbsp vegetable oil
1/2 onion, finely chopped
2 large garlic cloves, finely chopped
1 lb (450g) ripe tomatoes, skinned and seeded
6 cups chicken or vegetable stock
1 or 2 dried ancho chiles, seeded
2 corn tortillas, cut into strips
3 tbsp chopped cilantro
2 tbsp fresh lime juice
Salt and freshly ground black pepper
3/4 cup shredded queso fresco or ricotta salata cheese
2 limes, cut into wedges, for serving

1
r.
2
Heat 1 tbsp of the oil in a large saucepan over medium heat.
3
Add the onion and cook, stirring, for 5 minutes, until softened.
4
Add the garlic and stir for 30 seconds.
5
Transfer to a blender, add the tomatoes, and process until smooth.
6
Return the puree to the pan and simmer for 810 minutes, stirring constantly, until reduced by one-third.
7
Stir in the stock and bring to a boil.
8
Reduce the heat, partially cover the pan, and simmer gently for 15 minutes.
9
Place a nonstick frying pan over medium heat.
10
Add the chiles, and press them flat with a spatula until they begin to blister, then turn them and repeat for the other side.
11
Transfer to a plate and cool.
12
Cut into small pieces and set aside.
13
Heat the remaining 4 tbsp oil in a frying pan until hot but not smoking.
14
Add the tortilla strips in batches and fry just until crisp.
15
Remove with a slotted spoon, and drain on paper towels.
16
When ready to serve, add the chiles to the soup and bring to a boil.
17
Simmer for 3 minutes, or until the chiles are soft.
18
Stir in the cilantro, lime juice, and salt and pepper to taste.
19
Ladle the soup into bowls, top with the tortillas and cheese, and serve with the limes.

1001

kcal

Calories

Fat

Carbs

123

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 12 ingredients. The key ingredients include: 5 tbsp vegetable oil, 1/2 onion, finely chopped, 2 large garlic cloves, finely chopped, 1 lb (450g) ripe tomatoes, skinned and seeded, and more.

Yes, Sopa de Tortilla falls under the Meat & Poultry 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