Tortilla Soup

Name: Tortilla Soup (Sopa de Tortilla)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 medium tomatoes; 2 cloves garlic, unpeeled; ⅓ medium white onion; 6 cups (1½ quarts/1.4 L) chicken broth, plus more if needed; 5 tablespoons (75 ml) vegetable oil, divided; 6 corn tortillas (day-old tortillas are best; see Notas); 6 corn tortillas (day-old tortillas are best; see Notas); 1 sprig epazote (about 4 leaves); Salt and pepper, to taste; Salt and pepper, to taste; 1 or 2 pasilla peppers, sliced into rings; 1 ripe avocado, halved, pitted, and diced; 1 cup (125 g) panela cheese, cut into small cubes; Mexican crema; Lime wedges; 1½ cups (about 225 g) shredded cooked chicken (optional); 1 roasted poblano pepper, cut into strips (see roasting instructions) (optional); Chopped onion, to taste (optional); Chopped fresh cilantro, to taste (optional)

Sopa de Tortilla

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

The Mexican Home Kitchen

By Mely Martínez

Published 2020

About

Tortilla soup is one of the most famous soups from central Mexico. There are several variations to the recipe, and they can include shredded chicken, roasted poblano peppers, and even chicharrones. What makes this soup special (and famous!) are the garnishes; the combination of the crispy tortillas and the creamy avocado chunks make for a spoonful of heaven.

Ingredients

Americas
Mexico
Soup

Ingredients

Method