Sopa De Tortilla
Warm, comforting, and packed with bold Mexican flavors, Sopa de Tortilla is a classic tortilla soup that elevates simple ingredients into a symphony of taste. This vibrant dish features crispy homemade tortilla strips, a rich tomato and guajillo chili broth, and fresh, creamy toppings like avocado, queso fresco, and cilantro. The soup strikes the perfect balance between smoky, tangy, and savory, offering a restaurant-quality experience you can achieve at home in just 45 minutes. Garnished with a squeeze of lime for a zesty finish, this one-pot wonder is ideal for a cozy family dinner or a dinner party centerpiece. Perfect for lovers of authentic Mexican cuisine, Sopa de Tortilla is not only hearty and delicious but also easy to customize based on your preferences. Dive into this comforting recipe today and enjoy a soul-satisfying bowl that's as beautiful as it is flavorful!
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Recipe Information
Ingredients
- 6 pieces Corn tortillas
- 1 cup Vegetable oil
- 4 medium Tomatoes
- 1 medium White onion
- 2 pieces Garlic cloves
- 2 pieces Dried guajillo chilies
- 6 cups Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 large Avocado
- 0.5 cup Queso fresco or feta cheese
- 0.25 cup Cilantro (fresh)
- 1 large Lime
Instructions
Cut the corn tortillas into thin strips (about 1/4 inch wide).
Heat the vegetable oil in a deep skillet over medium-high heat and fry the tortilla strips in batches until golden and crispy. Drain them on a paper towel-lined plate and set aside.
In the same skillet, reduce the heat to medium and lightly toast the dried guajillo chilies for about 30 seconds per side until fragrant, being careful not to burn them. Set aside.
In a blender, combine the tomatoes, onion, garlic, and toasted guajillo chilies. Blend until smooth.
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the blended tomato mixture and cook for 5-7 minutes, stirring occasionally, until it has thickened slightly and deepened in color.
Pour in the chicken or vegetable broth and season with salt and pepper. Bring the soup to a simmer and cook for 20 minutes, allowing the flavors to meld.
While the soup simmers, prepare the garnishes. Dice the avocado, crumble the queso fresco or feta cheese, chop the cilantro, and slice the lime into wedges.
To serve, ladle the hot soup into bowls. Top each bowl with a handful of crispy tortilla strips, diced avocado, crumbled cheese, and chopped cilantro. Serve with a lime wedge on the side for squeezing over the soup.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 8.8 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 872 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
