Tortilla Dry Soup Casserole Sopa Seca De Tortilla
Dive into the bold, authentic flavors of Mexico with this Tortilla Dry Soup Casserole, known as Sopa Seca de Tortilla. This traditional comfort dish transforms crispy fried corn tortillas into layers of deliciousness, smothered in a smoky, homemade tomato-chipotle sauce. A creamy topping of Mexican crema and a generous sprinkle of crumbled queso fresco or cotija cheese bring richness to every bite, while fresh cilantro and optional sliced avocado add vibrant, fresh notes. Perfect as a hearty main course or a flavorful side, this baked casserole comes together in under an hour, making it an ideal choice for cozy weeknight dinners or festive gatherings. With its irresistible texture, authentic ingredients, and vibrant presentation, this casserole is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 1 cup vegetable oil
- 4 medium ripe tomatoes
- 1 medium white onion
- 2 pieces garlic cloves
- 2 pieces chipotle chiles in adobo
- 2 cups chicken or vegetable broth
- 1 cup Mexican crema or sour cream
- 1 cup crumbled queso fresco or cotija cheese
- 1 cup fresh cilantro, chopped
- 1 piece avocado, sliced (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the corn tortillas into thin strips, about 1/4 inch wide.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla strips in batches until they are golden and crispy. Remove them with a slotted spoon and drain on a paper towel-lined plate. Set aside.
Roast the tomatoes over an open flame or in a dry skillet until charred on the outside. Let them cool slightly, then blend them with the white onion, garlic cloves, and chipotle chiles until smooth.
In a large skillet or saucepan, heat 2 tablespoons of oil over medium heat. Pour in the tomato-chipotle sauce and cook for about 10 minutes until thickened, stirring occasionally.
Add the chicken or vegetable broth to the sauce and bring it to a simmer. Season with salt and black pepper. Reduce the heat and let it cook for another 5 minutes.
Preheat your oven to 375°F (190°C).
In a casserole dish, layer half of the fried tortilla strips, followed by half of the tomato sauce. Spread half of the crema on top and sprinkle with half of the crumbled queso fresco. Repeat with the remaining tortilla strips, sauce, crema, and cheese.
Cover the casserole dish with foil and bake for 15 minutes. Then uncover and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with fresh cilantro and sliced avocado, if desired.
Serve warm and enjoy your Sopa Seca De Tortilla as a main course or side dish!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.8 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 542 mg | 12% | |
*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.
