Sopa de Tortilla (Tortilla Soup)


Courtesy of Iliana de la Vega

Super easy

Sopa de Tortilla (Tortilla Soup)


For 4 Person(s)


  • 1/2 white onion(s), peeled
  • 2 garlic clove(s), unpeeled
  • 4 Roma tomatoes, whole
  • 1/2 cups canola oil, divided
  • 1 1/2 quart(s) chicken broth
  • 3 sprig(s) fresh epazote, tied with a string
  • Garnishes:
  • 2 pasilla chilies, whole, wiped clean
  • 6 stale corn tortillas, cut into strips
  • 1 firm avocado, peeled and cubed
  • 1/2 cups diced queso fresco

Sopa de Tortilla (Tortilla Soup) Directions

  1. Dry-roast the onion, garlic and tomatoes on a comal over medium-high heat.
  2. Once the garlic skin begins to brown, remove from the heat, peel and discard the papery skin.
  3. Puree the roasted vegetables in a blender (do not add water).
  4. Heat ¼ cup of the canola oil in a stockpot and fry the pureed tomato mixture until it changes color.
  5. Add the chicken broth and epazote.
  6. Season with salt and bring soup to a simmer, then reduce heat to low to keep warm.
  7. Slice the pasilla chilies crossways to make ½-inch thick rings, then shake the rings to remove the seeds.
  8. Heat the remaining ¼ cup of oil in a skillet. The oil should be very hot, but not smoking.
  9. Add the sliced chilies, turn off the heat and remove at once with a slotted spoon.
  10. Transfer to a plate lined with paper towels to drain excess oil (this step has to be done very quickly to prevent the chilies from burning).
  11. Working in batches, fry the tortilla strips in the chili-infused oil, then drain on paper towels to remove excess oil.
  12. Remove the epazote sprigs from the soup, divide the fried tortillas among 6 soup bowls, ladle in the tomato-flavored broth and serve with sides of cubed avocado, diced queso fresco and the pasilla chilies.

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