Sopa de Tortilla (Mexican Tortilla Soup)

Try this sopa de tortilla recipe for a Mexican tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 944 Calories

Ingredients

• 1 teaspoon vegetable oil
• 4 cups water
• 1 sprig fresh parsley
• 1 clove garlic
• 2 tomatoes, seeded and chopped
• 1 avocado - peeled, pitted, and diced
• 12 (6 inch) corn tortillas, cut into strips
• vegetable oil, or as needed
• 4 teaspoons chicken bouillon granules
• 3 dried pasilla chile peppers, seeded
• 0.25 teaspoon dried oregano
• 0.5 large onion, chopped
• 0.75 cup diced cotija cheese
• 2 tablespoons crema fresca (fresh cream)

Recipe Instructions

Step 1

Heat 1 cup oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Drain on paper towels.

Step 2

Fry pasilla chiles in the same pan until browned, about 2 minutes, being careful not to burn them. Drain on paper towels.

Step 3

Transfer one fried pasilla pepper to a blender. Add tomatoes, onion, garlic, and oregano; blend until smooth. Strain through a sieve into a bowl.

Step 4

Heat 1 teaspoon oil in a saucepan over medium heat. Add blended tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in bouillon granules and parsley. Reduce the heat to low, cover, and simmer until flavors are well combined, about 15 minutes. Remove from the heat and discard parsley.

Step 5

Divide fried tortilla strips among four bowls. Ladle soup over tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add a dollop crema to each bowl.