Sopa de Tortilla (Tortilla Soup)

Name: Sopa de Tortilla (Tortilla Soup)
Total time: 45 min
Yield: 4
Cuisine: Mexican (Central)
Ingredients: 6 Corn tortillas; 500 g Ripe tomatoes; 100 g White onion; 10 g Garlic; 2 Pasilla chilies, dried; 1.2 L Vegetable stock; 1 Epazote sprig; 60 ml Oil; 1 Avocado; 80 g Queso fresco; 80 ml Mexican crema; 6 g Salt; 1 Lime, to serve

Also called sopa azteca: a deep tomato broth seasoned with fried pasilla chili, poured hot over a bowl of crisp tortilla strips and finished at the table with avocado, cream, crumbled cheese and more chili so every element stays distinct.

Quelle

Rezept von Central Mexican home kitchens · 🏺 Traditionell

Central Mexican — Tortilla soup (sopa de tortilla or sopa azteca) is a traditional Mexican soup of fried corn-tortilla strips in a tomato broth seasoned with pasilla chili, garlic and onion, garnished with avocado, cheese, cream and chili. It is a classic of central Mexican home cooking.

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Zubereitung im Video · 3 Videos

Zach Rodriguez Jenny Martinez Tasty Illusion Lab

⏱ 45 Min.🍽 4 Portionen🔥 260 kcal🇲🇽 Mexiko🌶️

VegetarischGlutenfrei

Zubereitung

Heat the oil in a pot and fry the tortilla strips in batches until golden and crisp, about 2 minutes. Lift onto paper. In the same oil, quickly fry the strips of one pasilla chili for a few seconds until they crackle, and set aside for garnish.
💡 Fry the chili for seconds only and lift it the instant it darkens — pasilla scorches fast and a burnt chili tastes acrid. That fried strip on top is a big part of this soup's smoky aroma.
Blend the tomatoes, half the onion, the garlic and the second pasilla chili (torn up) into a smooth purée.
Pour off all but a spoon of the frying oil, reheat, and fry the tomato purée hard for 6–8 minutes, stirring, until it darkens and thickens.
💡 Frying the purée before adding the stock is the step that gives the broth its depth. Skip it and you get thin tomato water; do it and the soup tastes long-cooked in half the time.
Pour in the stock, add the epazote and salt, and simmer gently for 15 minutes. Taste and adjust the salt; the broth should be savoury and slightly smoky.
To serve, put a handful of crisp tortilla strips in each bowl and ladle the hot broth over them. Let everyone add avocado, cheese, a swirl of crema, the fried chili strips and a squeeze of lime.

💡 Tipps

Keep the tortilla strips and the broth apart until the last second. Strips added in the kitchen go soft and cottony; strips met by hot broth at the table stay crisp for the first few spoonfuls, which is the point.
To make it heartier, drop in poached shredded chicken (no longer vegetarian) or a spoon of cooked rice. It is filling enough on its own as a light supper with warm tortillas on the side.