Sopa de Tortilla (Vegetarian Tortilla Soup) Recipe

Name: Sopa de Tortilla (Vegetarian Tortilla Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large ancho chilies dried; 14 ounces tomatoes, canned with juice use fire-roasted diced if you can find it; 2 tablespoons canola oil; 2 small onions peeled and sliced; 3 cloves garlic peeled and rough chopped; 4 cups water; 4 cups vegetable stock or chicken stock; 14 ounces tofu extra-firm (or diced chicken for a non-veg version); 4 cups kale chopped; 1/2 teaspoon salt or to taste depending on saltiness of broth and tomatoes; 1 each avocados ripe cut into 1/4 inch dice; 2 cups tortilla chips roughly broken; 3/4 cup mexican cheese or monterey jack, or any melting cheese; 1 each limes cut into 8 wedges

Servings: persons

3 large ancho chilies dried
14 ounces tomatoes, canned with juice use fire-roasted diced if you can find it
2 tablespoons canola oil
2 small onions peeled and sliced
3 cloves garlic peeled and rough chopped
4 cups water
4 cups vegetable stock or chicken stock
14 ounces tofu extra-firm (or diced chicken for a non-veg version)
4 cups kale chopped
1/2 teaspoon salt or to taste depending on saltiness of broth and tomatoes
1 each avocados ripe cut into 1/4 inch dice
2 cups tortilla chips roughly broken
3/4 cup mexican cheese or monterey jack, or any melting cheese
1 each limes cut into 8 wedges

1
Heat a skillet over medium heat.
2
Toast the dried ancho chiles on both sides by pressing them down with a spatula.
3
You could also use a flame to toast the chiles until fragrant.
4
When cooled, remove the stem and seeds and break or chop into pieces.
5
Add the chiles and the tomatoes along with the liquid from the can into a blender and liquify well.
6
In a dutch oven (large pot) heat the oil over medium-high heat.
7
Add the onions and garlic and cook stirring frequently until translucent and golden.
8
Add the onions and garlic to the blender and process the mixture together.
9
Heat the dutch oven over medium heat until hot and pour the tomato, chile, onion and garlic mixture to the dutch oven.
10
Cook vigorously stirring more or less constantly until the mixture is reduced to a thick paste.
11
Add water and stock and bring to a boil then reduce heat and adjust temperature to maintain a simmer.
12
Drain and dry the tofu with paper towels.
13
Cut into 1/2 inch cubes.
14
In a large non-stick skillet heat the remaining oil over medium heat.
15
Add the tofu in a single layer and brown all sides of the cubes as evenly as possible.
16
This takes some time and a bit of effort.
17
Add the tofu to the dutch oven and gently simmer for at least 30 minutes.
18
Add kale (or spinach) to the soup.
19
Turn off the heat and let the kale wilt.
20
Remove from heat.
21
Taste and adjust salt if needed.
22
If there was salt in the broth and salt in the canned tomatoes you will not need to add much if any salt.
23
Divide the tortilla chips among 8 bowls and ladle soup on top.
24
Sprinkle the cheese then avocado cubes over the soup.
25
Garnish with cilantro and serve with lime wedges.

621

kcal

Calories

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

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 14 ingredients. The key ingredients include: 3 large ancho chilies dried, 14 ounces tomatoes, canned with juice use fire-roasted diced if you can find it, 2 tablespoons canola oil, 2 small onions peeled and sliced, and more.

Yes, Sopa de Tortilla (Vegetarian Tortilla Soup) 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 (Vegetarian Tortilla Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions