Sopa de Tortilla Recipe

Name: Sopa de Tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup corn, grapeseed, or other neutral oil; 6 corn tortillas (stale are fine), cut into 1/4-inch strips; 3 garlic cloves, sliced; 1 large onion, diced; 2 dried chiles, preferably pasilla, stemmed, seeded, and sliced; 3 fresh tomatoes, roasted (page 493) or blanched and peeled, or canned tomatoes; 6 cups chicken or vegetable stock, preferably homemade (page 160 or 162); 1 cup shredded cooked chicken; 2 tablespoons fresh lime juice, or to taste; Salt and black pepper to taste; 1 cup chopped fresh cilantro leaves; 1 cup cubed Mexican fresh cheese, such as queso fresco, blanco, or ranchero (see page 85), or Monterey Jack cheese; 1 ripe avocado, peeled, pitted, and sliced

Servings: persons

1/2 cup corn, grapeseed, or other neutral oil
6 corn tortillas (stale are fine), cut into 1/4-inch strips
3 garlic cloves, sliced
1 large onion, diced
2 dried chiles, preferably pasilla, stemmed, seeded, and sliced
3 fresh tomatoes, roasted (page 493) or blanched and peeled, or canned tomatoes
6 cups chicken or vegetable stock, preferably homemade (page 160 or 162)
1 cup shredded cooked chicken
2 tablespoons fresh lime juice, or to taste
Salt and black pepper to taste
1 cup chopped fresh cilantro leaves
1 cup cubed Mexican fresh cheese, such as queso fresco, blanco, or ranchero (see page 85), or Monterey Jack cheese
1 ripe avocado, peeled, pitted, and sliced

1
Put the oil in a saucepan over medium-high heat; a couple of minutes later, when the oil is hot, begin to fry the tortilla strips in batches until golden brown and crisp, turning after a minute or two, for a total of 2 to 4 minutes.
2
Drain on paper towels and set aside.
3
Discard all but 2 tablespoons of the oil.
4
Turn the heat to medium, add the garlic and onion, and cook, stirring occasionally, until softened, about 5 minutes.
5
Add the chiles, tomatoes, and half the tortilla strips and cook for another 5 minutes.
6
Pour in the chicken stock and bring the mixture to a boil, then simmer for 20 minutes.
7
(You can prepare the soup up to this point and let sit for a few hours or cover and refrigerate for up to a day before proceeding.)
8
Cool slightly.
9
Using an immersion blender or an upright blender (be careful to prevent spattering), puree the mixture until smooth.
10
Return to the stove over medium heat, stir in the chicken, and heat through.
11
Season with the lime juice, salt, and pepper.
12
Garnish with the cilantro, cheese, avocado, and remaining tortilla strips and serve.

1099

kcal

Calories

Fat

Carbs

149

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: 1/2 cup corn, grapeseed, or other neutral oil, 6 corn tortillas (stale are fine), cut into 1/4-inch strips, 3 garlic cloves, sliced, 1 large onion, diced, 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.

Sopa de Tortilla

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