Sopa de Tortilla (Classic Tortilla Soup)

Sopa de Tortilla (Classic Tortilla Soup) ingredients

• 4 medium Roma tomatoes
• 0.5 medium White onion
• 2 large Garlic cloves
• 2 dried Pasilla chiles
• 6 cups Chicken broth
• 1 large Epazote sprig
• 0.5 tsp Salt
• 8 small Corn tortillas
• 0.5 cup Vegetable oil
• 1 medium Avocado
• 0.5 cup Queso fresco
• 0.5 cup Mexican crema or sour cream
• 4 Lime wedges

How to make Sopa de Tortilla (Classic Tortilla Soup)

1. Begin by preparing the pasilla chiles: Place the 2 dried pasilla chiles in a small bowl, cover with boiling water, and let them rehydrate for 15-20 minutes until softened. Drain the chiles, reserving a little of the soaking liquid.
2. While the chiles rehydrate, heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the 4 medium Roma tomatoes, 0.5 medium white onion, and 2 large garlic cloves, sautéing for 8-10 minutes until softened and lightly browned.
3. Carefully transfer the sautéed vegetables, rehydrated pasilla chiles, and 1 cup of the chicken broth to a blender. Blend until completely smooth, adding a tablespoon or two of the reserved chile soaking liquid if needed to achieve a smooth consistency.
4. Return the pot to medium heat. Strain the blended tomato mixture through a fine-mesh sieve directly into the pot, pressing down on the solids to extract all the liquid. Discard the solids left in the sieve.
5. Add the remaining 5 cups of chicken broth and the 1 large epazote sprig (if using) to the strained soup base. Bring the soup to a simmer over medium heat, then reduce the heat to low, cover, and let it gently simmer for 15-20 minutes to allow the flavors to meld.
6. While the soup simmers, prepare the tortilla strips: Heat 0.5 cup of vegetable oil in a large skillet over medium-high heat. Fry the corn tortilla strips in batches, turning occasionally, for 2-3 minutes per batch until golden brown and crispy.
7. Transfer the fried tortilla strips to a plate lined with paper towels to drain excess oil. Season lightly with salt immediately after frying.
8. Once the soup has simmered, remove and discard the epazote sprig. Season the soup with 0.5 teaspoon of salt and black pepper to taste. Taste and adjust seasonings as needed.
9. To serve, ladle the hot soup into individual bowls. Garnish each serving generously with a handful of crispy tortilla strips, diced avocado, crumbled queso fresco, and a drizzle of Mexican crema or sour cream.
10. Serve immediately with fresh lime wedges on the side for squeezing over the soup, allowing each diner to customize to their preference.

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