Sopa de Tortilla con Pollo

Sopa de Tortilla con Pollo ingredients

• 4 large Roma tomatoes
• 2 cloves garlic cloves
• 0.5 medium white onion
• 1 pasilla chile
• 6 cups chicken broth
• 2 sprigs epazote (or cilantro)
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
• 2 cups cooked shredded chicken
• 8 small corn tortillas
• 0.5 cup vegetable oil
• 1 large avocado
• 0.5 cup queso fresco
• 0.5 cup sour cream or crema mexicana
• 4 lime wedges

Watch how to make Sopa de Tortilla con Pollo

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Sopa de Tortilla con Pollo

1. Prepare the garnishes first: Dice the 1 large avocado, crumble the 1/2 cup queso fresco, and slice the 4 limes into wedges. Set these aside in separate bowls.
2. For the tortilla strips: Stack the 8 corn tortillas and slice them into thin strips, about 1/4-inch wide. Heat 1/2 cup of vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
3. Fry the tortilla strips in batches, ensuring not to overcrowd the pan, for 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil, then lightly sprinkle with salt.
4. Prepare the soup base: While the tortilla strips fry, char the 4 Roma tomatoes, 2 garlic cloves, and 1/2 medium white onion on a comal or dry skillet over medium-high heat until softened and slightly blackened, about 8-10 minutes.
5. Stem and seed the 1 pasilla chile. Briefly toast it in the same dry skillet for 30 seconds per side until fragrant but not burnt. Transfer the toasted chile to a small bowl and cover with hot water to rehydrate for 10 minutes.
6. Once charred, transfer the tomatoes, garlic, onion, and the rehydrated pasilla chile (discarding the soaking water) to a blender. Add 1 cup of chicken broth and blend until completely smooth, about 1-2 minutes.
7. Heat 2 tablespoons of fresh vegetable oil in the Dutch oven or a large pot over medium heat. Carefully pour the blended tomato mixture into the hot oil, straining it through a fine-mesh sieve if desired for a smoother texture. Cook, stirring frequently, for 8-10 minutes until the mixture darkens and thickens.
8. Stir in the remaining 5 cups of chicken broth, 2 sprigs of epazote, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes to allow the flavors to meld. Remove the epazote sprigs before serving.
9. To serve, ladle the hot soup into bowls. Divide the 2 cups of shredded chicken and crispy tortilla strips among the bowls. Garnish generously with diced avocado, crumbled queso fresco, a dollop of sour cream or crema mexicana, and a lime wedge on the side.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.