Sopa de Tortilla (Mexican Tortilla Soup)

Sopa de Tortilla (Mexican Tortilla Soup) ingredients

• 3 medium, quartered Roma tomatoes
• 0.25 medium, roughly chopped White onion
• 2 peeled Garlic cloves
• 4 cups Chicken broth
• 2 dried, stems removed, se Pasilla chiles
• 1 dried, stems removed, se Guajillo chiles
• 2 tbsp Vegetable oil
• 1 sprig Epazote (optional)
• 0.5 tsp, or to taste Salt
• 6 6-inch, cut into 1/4-inc Corn tortillas
• 0.5 cup, for frying Vegetable oil
• 1 medium, diced Avocado
• 0.5 cup, crumbled Queso fresco
• 0.25 cup Sour cream or crema Mexicana
• 4 Lime wedges

Watch how to make Sopa de Tortilla (Mexican Tortilla Soup)

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

How to make Sopa de Tortilla (Mexican Tortilla Soup)

1. **Prepare the Chiles and Aromatics:** In a small saucepan, bring 2 cups of water to a boil. Remove from heat, add the 2 dried pasilla and 1 guajillo chiles, and let them rehydrate for 15-20 minutes until softened. Meanwhile, preheat a Comal or heavy-bottomed skillet over medium-high heat and char the 3 quartered Roma tomatoes, 1/4 medium chopped white onion, and 2 peeled garlic cloves until slightly blackened in spots, about 8-10 minutes.
2. **Blend the Soup Base:** Drain the rehydrated chiles and transfer them to a blender along with the charred tomatoes, onion, garlic, and 1 cup of the chicken broth. Blend until completely smooth, ensuring no large pieces remain.
3. **Strain the Sauce:** Pass the blended chile-tomato mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids with the back of a spoon to extract all the liquid. Discard the remaining solids in the sieve; this step is crucial for a silky-smooth soup base.
4. **Fry the Tortilla Strips:** While the sauce rests, heat 1/2 cup of vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot (a small piece of tortilla should sizzle immediately), add the 6 corn tortilla strips in batches, frying for 2-3 minutes until golden brown and crispy. Transfer the fried strips to a plate lined with paper towels to drain excess oil, then season lightly with salt.
5. **Cook the Soup:** In the same Dutch oven, carefully pour out most of the frying oil, leaving about 2 tablespoons. Heat the remaining oil over medium heat, then carefully pour in the strained chile-tomato mixture. Cook, stirring frequently, for 8-10 minutes, allowing the sauce to thicken slightly and deepen in color, which indicates the flavors are developing.
6. **Simmer the Soup:** Pour in the remaining 3 cups of chicken broth and add the sprig of epazote, if using. Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing all the flavors to meld beautifully. Taste and adjust salt as needed; remove and discard the epazote sprig before serving.
7. **Serve:** Ladle the hot Sopa de Tortilla into individual bowls. Garnish each serving generously with a handful of crispy tortilla strips, diced avocado, crumbled queso fresco, a dollop of sour cream or crema Mexicana, and a lime wedge on the side for squeezing. Serve immediately to enjoy the crisp tortillas.

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