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Sopa de Tortilla (Mexican Tortilla Soup)
Sopa de Tortilla (Mexican Tortilla Soup)
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Indulge in a flavorful Mexican tortilla soup with crispy tortilla strips, avocado, cotija cheese, and crema.
Ingredients:
  • vegetable oil, or as needed
  • 12 (6 inch) corn tortillas, cut into strips
  • 3 dried pasilla chile peppers, seeded
  • 2 tomatoes, seeded and chopped
  • 0.5 large onion, chopped
  • 1 clove garlic
  • 0.25 teaspoon dried oregano
  • 1 teaspoon vegetable oil
  • 4 cups water
  • 4 teaspoons chicken bouillon granules
  • 1 sprig fresh parsley
  • 1 avocado - peeled, pitted, and diced
  • 0.75 cup diced cotija cheese
  • 2 tablespoons crema fresca (fresh cream)
Instructions:
  • In a large pan or wok over medium-high heat, warm up 1 cup of oil until shimmering. Fry tortilla strips in batches until golden and crispy, about 2 to 3 minutes per batch. Drain excess oil on paper towels.
  • Brown pasilla chiles in the same pan for about 2 minutes, ensuring they don't burn. Drain on paper towels.
  • Place a single fried pasilla pepper in a blender, then add tomatoes, onion, garlic, and oregano. Blend until a smooth consistency is achieved, then strain the mixture through a sieve into a bowl.
  • In a saucepan, warm 1 teaspoon of oil over medium heat. Add the blended tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in bouillon granules and parsley. Simmer covered on low heat for 15 minutes until flavors meld. Remove from heat and discard parsley before serving.
  • - Divide the crispy tortilla strips among four bowls. - Pour the warm soup over the tortilla strips and top with diced avocado and crumbled cotija cheese. - Slice the remaining fried pasilla peppers into thin strips and sprinkle them over the soup. - Finish by adding a dollop of creamy crema to each bowl.

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