Sopa de Tortilla
A classic Mexican soup featuring a rich, spiced tomato broth loaded with crispy tortilla strips, avocado, and cheese. Perfectly comforting and full of flavor.
Nutrition
Calories: 250cal
Carbohydrate: 28g
Protein: 9g
Fat: 12g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 8 corn tortillas, cut into strips
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 2 chipotle peppers in adobo sauce, chopped (optional for heat)
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, diced
- 1/2 cup shredded cheese (queso fresco or cheddar)
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat your oven to 375°F (190°C). Spread the tortilla strips on a baking sheet and place in the oven to bake for about 10 minutes, or until crispy and golden brown. Keep an eye on them to ensure they don’t burn. Once done, set aside to cool.
- In a large pot or Dutch oven, heat the canola oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes.
- Add the minced garlic to the pot and sauté for another minute, ensuring the garlic doesn’t burn as it will turn bitter.
- Add the diced tomatoes, chopped chipotle peppers, and cumin to the garlic and onion mixture. Cook while stirring for another 2-3 minutes to release the flavors.
- Pour in the chicken or vegetable broth and bring to a gentle simmer. Allow the soup to cook for about 15 minutes to let all the flavors meld together. Season with salt and pepper to taste.
- When ready to serve, ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, a squeeze of lime, and a sprinkle of fresh cilantro. For an extra kick, you can add more chipotle peppers.
- Serve the soup hot, and encourage guests to add more lime or cilantro according to their taste. Enjoy!
