Sopa Seca De Tortilla
Sopa Seca de Tortilla is a comforting and flavorful Mexican dish that transforms simple ingredients into an irresistible one-pan meal. This recipe features golden toasted fideo noodles simmered in a smoky, vibrant sauce made from ripe tomatoes, guajillo chiles, and a hint of chipotle for a touch of heat. The dish is elevated with crispy tortilla strips and rich toppings like creamy avocado, crumbled queso fresco, Mexican crema, and fresh cilantro, making every bite a delightful balance of textures and flavors. Perfect for weeknight dinners or special occasions, this one-pot Mexican classic is a must-try for anyone craving an authentic and satisfying meal that’s ready in under an hour. Serve it with a side of lime wedges for a zesty finish!
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Recipe Information
Ingredients
- 2 pieces dried guajillo chiles
- 4 medium ripe tomatoes
- 1 medium onion
- 2 cloves garlic cloves
- 3 cups chicken stock
- 1 piece chipotle pepper in adobo sauce
- 3 tablespoons vegetable oil
- 6 pieces corn tortillas
- 0.5 cup Mexican crema
- 0.5 cup queso fresco, crumbled
- 1 medium avocado, diced
- 0.25 cup cilantro, chopped
- 1 teaspoon salt
- 8 ounces thin fideo noodles or vermicelli
Instructions
Toast the guajillo chiles in a dry skillet over medium heat for 1-2 minutes per side, being careful not to burn them. Once toasted, remove the seeds and stems.
Boil the tomatoes in a pot of water for 5 minutes or until their skins begin to split. Peel and discard the skins.
In a blender, combine the peeled tomatoes, toasted guajillo chiles, onion (quartered), garlic cloves, chipotle pepper, and 1 cup of chicken stock. Blend until smooth.
Heat 2 tablespoons of vegetable oil in a deep skillet or saucepan over medium heat. Pour the blended tomato mixture into the pan and cook for 5-7 minutes, stirring occasionally, until it thickens and darkens in color.
Add the remaining 2 cups of chicken stock to the skillet and bring to a simmer. Season with salt and adjust to taste.
While the sauce simmers, cut the corn tortillas into thin strips. In a separate skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat and fry the tortilla strips until crispy. Remove them and set aside on a paper towel-lined plate.
In the same skillet, lightly toast the fideo noodles or vermicelli for 1-2 minutes until golden brown, stirring constantly to prevent burning.
Carefully add the toasted noodles to the simmering tomato sauce. Stir to combine, reduce the heat to low, and cover. Allow the noodles to cook and absorb the sauce for approximately 10-12 minutes, stirring occasionally to prevent sticking.
When the noodles are fully cooked and the sauce has thickened, remove the skillet from heat.
To serve, divide the Sopa Seca De Tortilla into bowls. Top each serving with fried tortilla strips, a drizzle of Mexican crema, crumbled queso fresco, diced avocado, and chopped cilantro. Serve immediately and enjoy!
Nutrition Facts
Calories |
3112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 379.8 g | 138% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 44.4 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1180 mg | 91% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3730 mg | 79% | |
*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.
