Tortilla Soup Sopa De Tortilla
Discover the vibrant flavors of Mexico with this authentic Tortilla Soup, or Sopa de Tortilla, a comforting dish that combines crispy fried corn tortilla strips with a rich, smoky broth. Made with a blend of roasted Roma tomatoes, toasty guajillo chilies, and aromatic garlic and onion, this soup delivers bold, complex flavors in every spoonful. Simmered in savory chicken broth and topped with queso fresco, creamy avocado, fresh cilantro, and a squeeze of lime, it’s the perfect balance of hearty and refreshing. Whether served as a warming starter or the main event, this traditional recipe is an irresistible way to savor the essence of Mexican cuisine. Perfect for weeknight dinners, meal prepping, or impressing guests, this tortilla soup recipe is easy to make yet packed with restaurant-quality taste.
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Recipe Information
Ingredients
- 6 corn tortillas
- 4 tablespoons vegetable oil
- 1 medium onion
- 3 garlic cloves
- 4 large Roma tomatoes
- 2 dried guajillo chilies
- 6 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups queso fresco
- 1 avocado
- 1 lime
- 0.25 cups cilantro
Instructions
Cut the corn tortillas into 1/4-inch strips. Heat 3 tablespoons of vegetable oil in a skillet over medium heat and fry the tortilla strips in batches until they are golden brown and crispy. Remove and let them drain on a paper towel-lined plate.
In the same skillet, add another tablespoon of oil if needed. Roughly chop the onion and garlic and sauté them over medium heat until softened, about 5 minutes.
Cut the Roma tomatoes into quarters and add them to the skillet. Cook until the tomatoes are softened and starting to break down, about 8 minutes.
Lightly toast the guajillo chilies in the skillet for 1-2 minutes, being careful not to burn them. Then remove their stems and seeds.
Transfer the cooked onion, garlic, tomatoes, and guajillo chilies into a blender. Add 1 cup of chicken broth and blend until smooth.
Pour the blended mixture through a fine mesh strainer into a large pot to remove any solids. Heat the pot over medium heat and cook for 2 minutes.
Stir in the remaining 5 cups of chicken broth, salt, and black pepper. Bring the soup to a gentle simmer and cook for 15 minutes to allow the flavors to meld.
Divide the crispy tortilla strips among serving bowls. Ladle the hot soup over the tortilla strips.
Top each bowl with crumbled queso fresco, diced avocado, a squeeze of fresh lime juice, and chopped cilantro. Serve immediately.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 36.4 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 6158 mg | 268% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 28.3 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4364 mg | 93% | |
*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.
