Before you cook
Background Recipe story & origin
Sopa de tortilla (tortilla soup) originated in Mexico City, though similar preparations exist throughout Mexico. The dish combines tomato-chile broth with fried tortilla strips, topped with avocado, cheese, crema, and chipotle. The soup developed as a way to use stale tortillas - a recurring theme in Mexican cuisine. Traditional preparation fries pasilla or ancho chiles, blends them with tomatoes and aromatics, simmers in chicken broth, then serves over crispy tortilla strips (fried separately, staying crisp against hot broth). The soup represents Mexican cuisine's balance of textures and temperatures. Regional variations add chicken, use different chiles, or vary toppings. Sopa de tortilla is home cooking and restaurant fare, comfort food that shows chile-based Mexican broths. The crispy-soft tortilla contrast is key to the experience.
Before you start Equipment you'll need
- blender — Blends tomatoes and chiles into smooth soup base for tortilla soup
- pot — Provides large capacity for cooking soup and simmering ingredients until tender
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
Non-negotiables Rules for success
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Crisp the tortillas
Fry tortilla strips in batches in oil until golden and crispy. Drain on paper towels. Reserve 2 tbsp...
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Make the soup base
Roast tomatoes, onion, garlic. Toast pasilla until puffed. Blend all with 1 cup broth until smooth.
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Cook the soup
Fry tomato mixture in reserved oil 5 minutes. Add remaining broth, epazote, salt. Simmer 15 minutes.
Prep Get set first
About 10 min of prep
- Prepare blender
- Prepare pot
This recipe takes about 40 minutes total.
Ingredients
Instructions
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Crisp the tortillas
Fry tortilla strips in batches in oil until golden and crispy. Drain on a wire rack. Reserve 2 tbsp oil.
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Make the soup base
Roast tomatoes, onion, garlic. Toast pasilla until puffed. Blend all with 1 cup broth until smooth.
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Cook the soup
Fry tomato mixture in reserved oil 5 minutes. Add remaining broth, epazote, salt. Simmer 15 minutes.
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Ladle and serve
Place tortilla strips in bowls. Ladle hot soup over. Top with avocado, queso fresco, drizzle of crema. Serve with lime.