How To Make Sopa de Tortilla (Real Mexican Tortilla Soup)
Soup is definitely a must-have for the cold weather. Apart from that, it’s also a great appetizer and comfort food. And for something different, why not take inspiration from these Mexican soup recipes? For one, try whipping up popular Mexican dishes like the famed tortilla soup. Or, reinvent classics like chicken noodle soup with a Mexican twist. One way or another, you have a handful of options in this collection!
Serves:
Ingredients
- 8 corn tortillas
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tomatoes, diced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup shredded cooked chicken
- 1 avocado, diced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
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Preheat the oven to 400°F (200°C). Cut the tortillas into thin strips and spread them on a baking sheet. Drizzle with 1 tablespoon of oil and toss to coat. Bake for 8-10 minutes or until crispy.
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In a large pot, heat the remaining tablespoon of oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Add the tomatoes, chicken broth, cumin, chili powder, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Using an immersion blender or regular blender, puree the soup until smooth.
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Stir in the shredded chicken and simmer for another 10 minutes.
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Serve the soup hot, topped with the crispy tortilla strips, diced avocado, crumbled cheese, and chopped cilantro. Serve with lime wedges on the side.
Nutrition
- Calories : 362kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 48mg
- Sodium : 880mg
- Total Carbohydrates : 34g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 19g
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