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sopa de tortilla on a white bowl

Sopa de Tortilla / Tortilla Soup

--Midhun Vasan & Akshita Pillai
An authentic Mexican soup, Sopa de Tortilla is packed with flavors of pasilla peppers, tomatoes and herbs, filled with tortilla strips.
5 from 2 votes
Prep Time 30 mins
Cook Time 40 mins
Course dinner
Cuisine Mexican
Servings 4 servings



  • 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.


Keyword sopa de tortilla, tortilla soup
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