Tortilla Soup
Sopa de Tortilla
A comforting, deeply flavored tomato-chipotle broth ladled over crispy tortilla strips and garnished with avocado, queso fresco, and crema. Simple enough for a weeknight but impressive enough for company.
Ingredients
- 6 pieces corn tortillas
- 3 tbsp vegetable oil
- 4 pieces Roma tomatoes
- 0.5 piece white onion
- 2 pieces garlic cloves
- 2 pieces chipotle chiles in adobo🔄 Swap available🌶️ Chile info
- 4 cups chicken broth
- 1 sprig epazote (or Mexican oregano)🔄 Swap available
- 1 tsp salt
- 1 piece avocado, diced
- 0.5 cup queso fresco, crumbled🔄 Swap available
- 0.25 cup Mexican crema🔄 Swap available
- 4 pieces lime wedges
Instructions
- 1
Cut tortillas into thin strips. Fry in hot oil until golden and crispy, about 2 minutes. Drain on paper towels and set aside.
- 2
Char the tomatoes, onion, and garlic under the broiler or in a dry skillet until blackened in spots, about 5 minutes.
- 3
Blend charred tomatoes, onion, garlic, and chipotle chiles until smooth.
- 4
Heat a tablespoon of oil in a pot. Pour in the tomato-chipotle puree and fry, stirring, for 3 minutes until darkened and fragrant.
- 5
Add chicken broth and epazote sprig (or oregano). Bring to a boil, then simmer for 10 minutes. Season with salt.
- 6
Remove epazote sprig. Ladle hot broth into bowls over a handful of crispy tortilla strips.
- 7
Garnish with diced avocado, crumbled queso fresco, a drizzle of crema, and a lime wedge.
Chef's Tips
Make extra tortilla strips — everyone will want more. For a smoky depth, use pasilla chiles alongside the chipotles.
