Sopa de Tortilla / Tortilla Soup
An authentic Mexican soup, Sopa de Tortilla is packed with flavors of pasilla peppers, tomatoes and herbs, filled with tortilla strips.
Ingredients
- Olive oil Use any vegetable oil
- 12 6 inch corn tortilla*
- 3 pasilla chille pepper*
- 2 Roma tomatoes
- 1/2 White onion
- 1 Garlic clove
- 1/2 tsp Dried crushes oregano
- 4 cup Water
- 4 tsp Chicken or vegetable bouillon*
- 1 sprig Parsley*
- 1 Avocado
- 3/4 cup Diced Cotija cheese*
- 2 tbsp Crema fresca (fresh cream) Optional
Instructions
- Heat up the oil in a pan on medium high heat
- Add tortilla strips, few strips at a time. Don't crow the pot
- Fry it for 2 to 3 minutes till the strips are brown and crispy.
- Remove the tortilla strips and place the over some paper towels to drain the oil.
- In the same pan, add in the pasilla chilies and fry for about 2 minutes, without burning them.
- Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes.
- Remove from the pot and drain over paper towels
- In a blender, add in 1 fried pasilla pepper, tomatoes, onion, garlic and oregano. Run the blender till you get a smooth consistency
- Heat about a teaspoon of oil over medium heat in a deep pot.
- Add the prepared pasilla mix into the pot and cook for 2 minutes
- Add the water. When it starts to boil, add the parsley and bouillon granules.
- Cover and simmer for 15 minutes. By now all the flavors would be blended in.
- Take it off heat and remove the parsley
- In 4 separate bowls, add in equal parts of the tortilla strips
- Add in the soup on each bowl, along with avocado and cotija cheese and sprinkle cut up strips of the remaining pasilla peppers on the soup.
- Add the fresh cream on each bowl. This step is optional. Serve while still hot.
Video
Notes
STORING OPTIONS : The soup, without the toppings can be stored in the refrigerator for about 3 days. You can also freeze this soup. Once the soup has completely cooled down to room temperature, move it into an airtight container and freeze for up to 2 months. Thaw in the fridge overnight and gently rewarm the stovetop before serving. Make sure to freeze the soup before adding any of the toppings. Toppings should be added fresh while serving the soup.
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