Sopa de tortilla is a Mexican soup featuring corn tortilla strips served in a chicken broth seasoned with tomatoes and pasilla chiles Its garnished with avocado Mexican cheese and crema
Prep Time
1 hr 10 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Heat 1 cup oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy
2 to 3 minutes per batch. Drain on paper towels.
Fry pasilla chiles in the same pan until browned
about 2 minutes
being careful not to burn them. Drain on paper towels.
Transfer one fried pasilla pepper to a blender. Add tomatoes
onion
garlic
and oregano; blend until smooth. Strain through a sieve into a bowl.
Heat 1 teaspoon oil in a saucepan over medium heat. Add blended tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in bouillon granules and parsley. Reduce the heat to low
cover
and simmer until flavors are well combined
about 15 minutes. Remove from the heat and discard parsley.
Divide fried tortilla strips among four bowls. Ladle soup over tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add a dollop crema to each bowl.
Recipe Tip
You can substitute ancho or cascabel chiles for dried pasilla chiles. If using cascabel chiles
triple the amount.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature
