Sopa de tortilla

Preparation info

  • Feeds


    • Difficulty


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

For centuries, Mexico has harvested golden ears of corn, grinding the kernels into a dough called masa, the base for tortillas, the ‘bread’ of Mexico. This classic Mexican soup combines chilli, tomato, avocado, and a hit of lime, and is topped with a frizz of crisp fried tortilla strips.


  • 2 garlic cloves, peeled
  • 1 onion, cut into four
  • 4 tomatoes, cut in half


Place garlic cloves, onion and tomatoes in roasting pan. Bake at 180°C (350°F) for 20 to 30 minutes until soft and coloured. Whizz in food processor until smooth.

Heat oil in frypan, and add tomato purée and cook, stirring for around 5 minutes until it starts to thicken.

Add chicken broth in a saucepan and bring to the boil, stirring. Add ground cumin and salt. Reduce heat and s