Tortilla Soup

Name: Tortilla Soup (Sopa de Tortilla)
Yield: Serves 4
Cuisine: Mexican
Ingredients: 8 ounces Chihuahua or Jack cheese, cubed (see Note); 2 tablespoons canola oil, plus more for panfrying; ½ cup coarsely chopped cilantro, for garnish; 1 jalapeño, minced; 2 garlic cloves, minced; 1 medium white onion, diced; 1 avocado, pitted, peeled, and diced; 1 quart Chicken Broth; Salt and freshly ground black pepper; 1½ cups shredded cooked chicken, warm or at room temperature; 3 ripe tomatoes, chopped; 4 corn tortillas, cut into ⅛-inch-thick strips; 1 lime, cut in wedges, for serving

Sopa de Tortilla

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

This heartwarming soup is one of Mexico’s most popular here in the States. This soup is all about the pairing of textures: the creaminess of the avocado and the crunchy bite of the tortillas. This recipe is a snap to put together and always welcome.

Ingredients

2 tablespoons canola oil, plus more for panfrying
1 medium white onion, diced
2 garlic cloves</

Americas
Mexico
United States
Gluten-free
Soup

Method

Place a stockpot over medium heat and coat with 2 tablespoons of the oil. Add the onion, garlic, and jalapeño and cook, stirring, for 2 minutes to soften. Add the tomatoes and cook until they release their juices, about 2 minutes. Pour in the broth, season with salt and pepper to taste, and simmer f