Sopa de tortilla (Mexican tortilla soup)

Sopa de tortilla (also called sopa azteca) is one of Mexico's best-loved soups: a tomato-based, mildly spicy broth with crisp tortilla strips, avocado and cheese. It's a great way to use up leftover tortillas. Fried tortilla goes soft in the soup quickly, so add it at serving time.

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Method

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1. Cut the tortillas into thin strips and fry them in 1-2 cm of oil until golden and crisp. Drain on paper towels and salt them.
2. Remove the seeds from the dried chile and soak it in hot water for 10 minutes. Blend the tomatoes, half the onion, the garlic and the chile in a blender until smooth. ⏱ Timer: 10 min
3. Sauté the remaining onion in a little oil until soft. Add the blended tomato mixture and cook for 5-6 minutes until thick and darkened. ⏱ Timer: 5 min
4. Pour in the stock, add the cumin, salt, and simmer uncovered for 20 minutes. ⏱ Timer: 20 min
5. Ladle the soup into bowls and add tortilla strips, diced avocado and grated cheese.
6. Serve with sour cream, cilantro and lime. Add the tortilla strips right before serving so they stay crisp.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Fry the tortilla strips separately and add them at serving time.
• The heat depends on the chile; ancho is mild.
• With chicken or egg it turns into a filling main course.
• The broth can be made ahead.

Frequently asked questions

Vegetarian?

Yes, with vegetable stock.

Tortilla strips in the oven?

Yes, at 200 °C for 8-10 minutes, drizzled with oil.

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• Lime Soup with Chicken (Sopa de lima)
• Mexican Bean Soup with Corn and Cracklings (caldo de frijol)

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