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MexicanAuthentic Cuisine

Sopa de Tortilla

Serves 4 to 6 Soup vegetarian, Soups

Sopa de Tortilla

Sopa de Tortilla, a staple of central Mexico's everyday cuisine, is a dish that effortlessly calls everyone to the table with its inviting aroma. This home-cooked version stays true to its roots, offering a bowl that is both direct and generous in flavor, much like how a family cook would serve it. The simplicity of its preparation makes it a favorite in Mexican households, where it is enjoyed during casual family meals.

Expect a harmonious blend of flavors, where the earthy tones of dried pasilla chiles mingle with the freshness of tomatoes and creamy avocado. The corn tortillas add a satisfying texture, while a touch of epazote infuses a subtle herbal note. Topped with crumbled queso fresco and a dollop of crema mexicana, this soup is as comforting as it is authentic.

Ingredients

  • 8corn tortillas — cut into strips and fried crisp
  • 5roma tomatoes — charred
  • 2dried pasilla chiles — stemmed, plus 2 more fried into rings to garnish
  • 1/2white onion — charred
  • 3 clovesgarlic — roasted
  • 2 L (8 cups)chicken broth
  • 1 sprigepazote
  • 3 tbspneutral oil
  • 1 cupcrema mexicana
  • 150 g (5 oz)queso fresco — crumbled
  • 1avocado — diced
  • 1 tspfine salt

Method

  1. Begin by preparing the vegetables. Cut the 5 roma tomatoes in half, peel and quarter the 1/2 white onion, and peel the 3 cloves of garlic. Heat a large skillet over medium-high heat and add the vegetables along with the 2 dried pasilla chiles. Cook them without oil, turning occasionally, until the tomatoes are blistered, the onion is slightly charred, and the garlic is golden. The chiles should become fragrant and pliable.
  2. Transfer the charred vegetables and chiles to a blender. Add a small amount of the 2 L (8 cups) chicken broth to help blend the mixture into a smooth puree. Heat 3 tbsp of neutral oil in a large pot over medium heat. Carefully pour the blended mixture into the pot, watching for splatters. Cook, stirring occasionally, until the mixture darkens and thickens, indicating the flavors are developing.
  3. Once the base has thickened, pour in the remaining chicken broth. Add the sprig of epazote to the pot. Bring the soup to a gentle simmer, allowing the flavors to meld and the ingredients to soften. The soup should be aromatic and slightly reduced, with the broth taking on a rich color.
  4. While the soup simmers, prepare the garnishes. Cut the 8 corn tortillas into strips and fry them in a bit of oil until they are golden and crispy. Crumble the 150 g (5 oz) queso fresco, slice the avocado, and have the 1 cup of crema mexicana ready.
  5. Once the soup has simmered and the flavors are well combined, remove the pot from the heat. Stir in 1 tsp of fine salt, adjusting to taste. Let the soup settle for a few minutes, allowing the flavors to balance and the temperature to drop slightly.
  6. To serve, ladle the soup into bowls. Top each serving with a handful of crispy tortilla strips, a generous sprinkle of queso fresco, a few slices of avocado, and a drizzle of crema mexicana. Serve immediately, allowing the garnishes to add texture and freshness to the rich, flavorful broth.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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