Sopa de Tortilla

Name: Sopa de Tortilla
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Corn tortillas', 'amount': '4, cut into thin strips'}; {'ingredient': 'Vegetable oil', 'amount': '3 tablespoons (for frying)'}; {'ingredient': 'Onion', 'amount': '1 medium, diced'}; {'ingredient': 'Garlic', 'amount': '3 cloves, minced'}; {'ingredient': 'Tomatoes', 'amount': '4 medium, diced'}; {'ingredient': 'Chicken broth', 'amount': '4 cups'}; {'ingredient': 'Cumin', 'amount': '1 teaspoon'}; {'ingredient': 'Chili powder', 'amount': '1 teaspoon'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Pepper', 'amount': 'to taste'}; {'ingredient': 'Avocado', 'amount': '1, diced'}; {'ingredient': 'Cilantro', 'amount': '1/4 cup, chopped'}; {'ingredient': 'Lime', 'amount': '1, juiced'}; {'ingredient': 'Sour cream', 'amount': '1/2 cup'}; {'ingredient': 'Shredded cheese', 'amount': '1 cup (Mexican blend or queso fresco)'}

Sopa de Tortilla, or Tortilla Soup, is a vibrant and comforting Mexican dish that warms the soul. This delightful soup features a rich chicken broth infused with fresh tomatoes, aromatic garlic, and spicy chilies, crowned with crispy tortilla strips and a colorful array of toppings. Traditionally served as a starter or a light meal, this soup has roots in the rural regions of Mexico, where it was a creative way to use leftover tortillas. Each bowl is a celebration of flavor and texture, making it a favorite among many.

Servings: 6

Ingredients

Corn tortillas (4, cut into thin strips)
Vegetable oil (3 tablespoons (for frying))
Onion (1 medium, diced)
Garlic (3 cloves, minced)
Tomatoes (4 medium, diced)
Chicken broth (4 cups)
Cumin (1 teaspoon)
Chili powder (1 teaspoon)
Salt (to taste)
Pepper (to taste)
Avocado (1, diced)
Cilantro (1/4 cup, chopped)
Lime (1, juiced)
Sour cream (1/2 cup)
Shredded cheese (1 cup (mexican blend or queso fresco))

Instructions

Preheat the oven to 375°F (190°C).
Arrange the tortilla strips on a baking sheet and lightly drizzle with vegetable oil. Bake for 10-12 minutes, or until crispy and golden brown. Set aside.
In a large pot, heat the remaining vegetable oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Stir in the diced tomatoes, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, allowing the flavors to develop.
To serve, ladle the soup into bowls and top with crispy tortilla strips, diced avocado, a squeeze of lime juice, chopped cilantro, a dollop of sour cream, and a sprinkle of shredded cheese.
Enjoy your delicious Sopa de Tortilla while it's hot!

Dietary Information

Servings: 6 • Dish Type: Soup • Prep Time: 20 minutes • Cook Time: 30 minutes • Calories: 320 • Fat: 18g • Carbs: 30g • Protein: 12g • Sodium: 600mg • Sugar: 5g

Sopa de Tortilla

Servings: 6

Ingredients

Instructions

Dietary Information

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