Sopa de Tortilla (Tortilla Soup)

Sopa de Tortilla (Tortilla Soup)

This authentic Mexican sopa de tortilla recipe, or tortilla soup, will brighten your kitchen year 'round with its spiced tomato broth, homemade corn tortilla strips, and all the best toppings.

Prep Time15

Cook Time45

Servings: 4 to 6 people

Calories: 306kcal

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Ingredients

▢ 4 tablespoons neutral vegetable oil or olive oil, divided
▢ 1 large yellow onion, diced
▢ 4 cloves garlic, peeled and smashed
▢ 4 chipotle peppers in adobo, rough chopped
▢ 28 ounce can unsalted crushed or diced tomatoes
▢ 1 quart unsalted chicken broth or stock
▢ Salt and pepper
▢ 6 corn tortillas (see notes for my favorite brands)
▢ Toppings: Lime wedges, diced ripe avocado, fresh cilantro sprigs or leaves, and crumbled cotija cheese or queso fresco

Instructions

Heat 2 tablespoons of the oil over medium heat in a large pot. Add the diced onions and cook, stirring frequently, until translucent.
Add the garlic, chipotle peppers, canned tomatoes, chicken broth or stock, and two teaspoons of kosher salt. Bring to a boil, then lower to a simmer and cook, partially covered, for 30 to 40 minutes. Stir occasionally.
Meanwhile, make the tortilla chips: Preheat the oven to 400 degrees Fahrenheit. Slice the corn tortillas into strips about a half-inch wide. Toss with the remaining 2 tablespoons of oil and a generous pinch of salt. Bake in a single layer on a rimmed baking sheet for 10 to 15 minutes, or until crispy.
TIP: Stir once during the baking time to make sure they bake evenly.
Blend the soup until very smooth. (I love an immersion blender for this, but you can puree it in batches into a blender.) Taste for seasoning.
Place a small handful of tortilla strips into the bottom of the bowl. Ladle the sopa de tortilla into the bowl and top with more tortilla chip strips and your desired toppings.

Notes

This soup will keep in an airtight container in the fridge for up to three days, and freezes well. Don't add the tortilla chips or toppings until you're about to serve the soup.

Store the tortilla chips at room temperature in a sealed container.

My favorite store-bought brands of corn tortilla chips are Mi Rancho or Trader Joe's.

A note about chicken: Diced or pulled cooked chicken breast is a great adaptation if you want a more filling soup with a good boost of protein. However, the authentic sopa de tortilla I ate and experienced throughout San Miguel de Allende contained no chicken beyond broth. Instead, the bulk came from layering a handful of crispy tortilla strips in the bottom, and again on top with additional toppings.

Nutrition

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.