Sopa de Tortilla Recipe
Mexican · Soup · 45 min total
A classic Mexican soup made with crispy tortilla strips, rich tomato broth, and topped with avocado, cheese, and crema. This recipe is hearty, flavorful, and perfect for a comforting meal.
15
min prep
min prep
30
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 6 corn tortillas, cut into thin strips
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 ripe tomatoes, chopped
- 1 jalapeño, seeded and minced
- 6 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup crema or sour cream
- Fresh cilantro, chopped for garnish
Instructions
- Preheat oven to 375°F. Spread tortilla strips on a baking sheet, drizzle with 1 tablespoon oil, and bake until golden and crispy, about 10 minutes. Set aside.
- In a large pot, heat remaining 1 tablespoon oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
- Add tomatoes and jalapeño; cook until tomatoes break down, about 5 minutes. Stir in cumin and oregano.
- Pour in broth, bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.
- Using an immersion blender or regular blender, puree the soup until smooth. Return to pot and keep warm.
- Ladle soup into bowls. Top with tortilla strips, avocado slices, cheese, a drizzle of crema, and cilantro.
Tips
- For extra flavor, add a chipotle pepper in adobo sauce when cooking the tomatoes.
- Soup can be stored in the refrigerator for up to 3 days; keep toppings separate until serving.
- To make it vegetarian, use vegetable broth and omit cheese if desired.
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