Sopa de Tortilla a la Mexicana: Tortilla Soup, Mexi

Name: Sopa de Tortilla a la Mexicana: Tortilla Soup, Mexican Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil; 2 chiles anchos, washed, seeded, deveined and fried in a little oil; 4 medium tomatoes, peeled; 1 white onion, sliced; 4 cloves garlic, chopped; 2/3 cup olive oil or corn oil; 2 sprigs epazote or cilantro; 6 quarts chicken broth; Salt; 2 cups vegetable oil; 24 tortillas, sliced in thin strips and dried for 1 day; 8 chiles pasillas, fried in a little oil or lard; 2 avocados, finely chopped; 2 cups fresh cheese, such as panela or feta, finely crumbled; 1 cup creme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half

Servings: persons

2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil
2 chiles anchos, washed, seeded, deveined and fried in a little oil
4 medium tomatoes, peeled
1 white onion, sliced
4 cloves garlic, chopped
2/3 cup olive oil or corn oil
2 sprigs epazote or cilantro
6 quarts chicken broth
Salt
2 cups vegetable oil
24 tortillas, sliced in thin strips and dried for 1 day
8 chiles pasillas, fried in a little oil or lard
2 avocados, finely chopped
2 cups fresh cheese, such as panela or feta, finely crumbled
1 cup creme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half

1
In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic.
2
Strain.
3
Heat oil in a stock pot.
4
Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface.
5
Add epazote.
6
Mix in the boiling broth and long chiles pasillas.
7
Salt to taste and simmer for 25 minutes.
8
To serve, pour soup into a tureen.
9
Divide tortillas strips among individual bowls.
10
Ladle soup over tortilla strips.
11
Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.
12
Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp.
13
Drain on paper towels and sprinkle with salt.

4686

kcal

Calories

496

Fat

Carbs

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil, 2 chiles anchos, washed, seeded, deveined and fried in a little oil, 4 medium tomatoes, peeled, 1 white onion, sliced, and more.

Yes, Sopa de Tortilla a la Mexicana: Tortilla Soup, Mexican Style 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 a la Mexicana: Tortilla Soup, Mexican Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions