Sopa De Tortilla: A Taste of Home

The first time I tasted sopa de tortilla, I was a child visiting my abuela in Mexico City. The aroma alone, a smoky blend of chilies and toasted corn, wrapped around me like a warm hug. I remember watching her, a whirlwind of energy in the kitchen, carefully layering flavors. Each spoonful of that vibrant soup was more than just a meal; it was a story of family, tradition, and love poured into a bowl. Now, every time I make it, I’m instantly transported back to her bustling kitchen and her loving embrace.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4
• Dietary Type: Varies (can be made gluten-free and dairy-free)

Ingredients

• 1/2 cup corn oil
• 6 corn tortillas, cut into 1/4 inch strips (stale are fine)
• 3 garlic cloves, sliced
• 1 large onion, diced
• 2 dried chilies, preferably pasilla, stemmed, seeded, and sliced
• 3 fresh tomatoes, roasted (or blanched and peeled or just canned tomatoes)
• 6 cups chicken stock
• 1 cup shredded cooked chicken
• 2 tablespoons fresh lime juice (to taste)
• Salt and pepper
• 1 cup chopped fresh cilantro leaves
• 1 cup cubed Mexican cheese, such as queso fresco, blanco, ranchero or 1 cup Monterey Jack cheese
• 1 ripe avocado, peeled, pitted and sliced

Equipment Needed

• Large saucepan or Dutch oven
• Paper towels
• Immersion blender or upright blender

Instructions

1. Heat the corn oil in a large saucepan or Dutch oven over medium-high heat for a couple of minutes until shimmering. You’ll know it’s ready when a tortilla strip dropped in sizzles immediately.
2. Carefully fry the tortilla strips in batches until golden brown and crisp, turning after a minute or two. This should take about 2-4 minutes per batch. Work in batches to avoid overcrowding the pan, which will lower the oil temperature and result in soggy tortillas.
3. Drain the fried tortilla strips on paper towels to remove excess oil and set aside. This step is crucial for achieving that satisfying crunch in your soup.
4. Discard all but 2 tablespoons of the corn oil from the saucepan and reduce the heat to medium.
5. Add the sliced garlic and diced onion to the saucepan and sauté until softened and fragrant, about 5 minutes. Be careful not to burn the garlic, as it can turn bitter.
6. Add the stemmed, seeded, and sliced dried chilies (preferably pasilla) and the roasted tomatoes (or blanched and peeled or canned tomatoes) to the saucepan, along with half of the fried tortilla strips. Cook for another 5 minutes, stirring occasionally. This helps to bloom the flavors of the chilies and tomatoes.
7. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 20 minutes to allow the flavors to meld together beautifully.
8. Let the soup cool slightly. This is important for safety when blending.
9. Using an immersion blender directly in the saucepan, or carefully transferring the soup to an upright blender, puree the mixture until completely smooth. If using an upright blender, work in batches to avoid overflowing.
10. Return the pureed mixture to the stove over medium heat. Stir in the shredded cooked chicken and heat through, about 5 minutes.
11. Season the soup with fresh lime juice, salt, and pepper to taste. Start with a small amount of lime juice and adjust according to your preference.
12. Garnish with the remaining fried tortilla strips, chopped fresh cilantro, cubed Mexican cheese (such as queso fresco, blanco, or ranchero), and sliced avocado. Serve immediately and enjoy!

Expert Tips & Tricks

• Toast the chilies: Before adding the chilies to the soup, lightly toast them in a dry pan for a minute or two per side. This will intensify their flavor.
• Roast your own tomatoes: Roasting the tomatoes before adding them to the soup deepens their flavor and adds a subtle sweetness. Simply toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) until softened and slightly charred.
• Make it vegetarian/vegan: Omit the chicken and use vegetable stock instead of chicken stock. For a vegan version, replace the cheese with a plant-based alternative or simply leave it out.
• Adjust the heat: If you prefer a spicier soup, use more chilies or add a pinch of cayenne pepper. If you want a milder soup, remove the seeds and veins from the chilies before using them.
• Make ahead: The soup base can be made ahead of time and stored in the refrigerator for up to 3 days. Add the chicken and toppings just before serving.
• Crispy tortillas: For extra crispy tortilla strips, toss them with a little salt and chili powder before frying.

Serving & Storage Suggestions

Serve your sopa de tortilla hot, garnished generously with all the toppings. The contrasting textures of the creamy soup, crunchy tortillas, soft avocado, and fresh cilantro create a delightful experience.

• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally. You may need to add a little extra broth if the soup has thickened too much.
• Freezing: The soup base (without the toppings) can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Add the chicken and toppings fresh when serving.
• Room Temperature: Do not leave the soup at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	N/A
Calories from Fat	471 g	63%
Total Fat	52.4 g	80%
Saturated Fat	12.9 g	64%
Cholesterol	71.7 mg	23%
Sodium	942.3 mg	39%
Total Carbohydrate	43.7 g	14%
Dietary Fiber	7.5 g	30%
Sugars	12.2 g	48%
Protein	29.4 g	58%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Version: Add a pinch of cayenne pepper or a chopped serrano pepper to the soup base for extra heat.
• Smoked Chili Version: Use smoked paprika instead of regular paprika for a smoky flavor.
• Black Bean Tortilla Soup: Add a can of drained and rinsed black beans to the soup base for a heartier soup.
• Different Toppings: Experiment with other toppings such as sour cream, crumbled cotija cheese, pickled onions, or a drizzle of hot sauce.
• Chicken Alternatives: You can substitute the chicken with shredded turkey, rotisserie chicken, or even leave it out for a vegetarian version.
• Gluten-Free: Ensure you are using corn tortillas only made with corn, not wheat flour blends.

FAQs (Frequently Asked Questions)

Q: Can I use canned tomatoes instead of roasting fresh tomatoes?
A: Yes, you can use a 28-ounce can of diced tomatoes, drained. Roasting adds a richer flavor, but canned tomatoes are a convenient substitute.

Q: What kind of chilies should I use if I can’t find pasilla?
A: Ancho chilies are a good substitute for pasilla chilies. They have a similar mild heat and fruity flavor.

Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the onion and garlic as directed, then add all ingredients (except toppings) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Puree the soup with an immersion blender before adding the toppings.

Q: How can I prevent the tortilla strips from getting soggy?
A: Add the tortilla strips just before serving so they retain their crispness. You can also serve them on the side so everyone can add them as they like.

Q: Is this soup suitable for freezing?
A: Yes, the soup base freezes well. However, it’s best to add the chicken and toppings fresh after thawing and reheating.

Final Thoughts

This sopa de tortilla recipe is a celebration of simple ingredients transformed into a deeply flavorful and comforting dish. It’s perfect for a cozy weeknight dinner or a special occasion. Don’t be afraid to experiment with the toppings and make it your own! I encourage you to give this recipe a try and share your feedback. Serve it with a side of warm cornbread or a refreshing margarita for a complete and satisfying meal. Enjoy!