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Crumbled topping for tortilla soup Recipe

Mexican · Condiment · 15 min total

A crunchy, savory topping made from fried corn tortillas, perfect for adding texture to tortilla soup.

Ingredients

• 4 corn tortillas (6-inch), cut into 1-inch strips
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder (optional)

Instructions

1. Cut the tortillas into 1-inch strips or small squares.
2. Heat the oil in a large skillet over medium-high heat until shimmering.
3. Add the tortilla strips in a single layer (work in batches if needed) and fry, stirring occasionally, until golden brown and crispy, about 3-4 minutes.
4. Use a slotted spoon to transfer the fried tortilla strips to a paper towel-lined plate.
5. Sprinkle immediately with salt and chili powder (if using) while still hot.
6. Let cool completely, then crumble into small pieces with your hands or pulse briefly in a food processor.

Tips

• Store in an airtight container at room temperature for up to 3 days.
• Re-crisp in a 350°F oven for 3-5 minutes if needed.
• Substitute with store-bought tortilla chips for a quicker option.

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