There’s something magical about a bowl of Sopa de Tortilla—the way the smoky, tomato-chile broth wraps around crispy tortilla strips and fresh toppings is just pure comfort. While it’s often thought of as a cold-weather soup, the brightness of the lime, avocado, and fresh garnishes makes it just as perfect on a sunny spring day or a breezy summer evening. It’s hearty without being heavy, and endlessly customizable depending on what you’re craving. Whether you’re warming up or winding down, this soup always hits the spot.
🌶️ Sopa de Tortilla (Tortilla Soup)
Ingredients
For the Soup:
- 2 tbsp vegetable oil
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 4 ripe Roma tomatoes (or 1 can fire-roasted tomatoes)
- 1–2 dried pasilla or guajillo chiles (stems + seeds removed)
- 4 cups chicken or veggie broth
- Salt to taste
- 1 tsp ground cumin
- Optional: a pinch of sugar if the tomatoes are too acidic
For the Tortilla Strips:
- 6 corn tortillas, cut into thin strips
- Oil for frying (or spray for baking)
Toppings (the fun part!):
- Diced avocado
- Crumbled queso fresco or shredded cheese
- Sour cream or Mexican crema
- Fresh cilantro
- Lime wedges
- Thinly sliced radish (optional)
- Sliced jalapeño or hot sauce (if you like heat)
Instructions
- Make the Base:
- Heat 1 tbsp oil in a skillet over medium heat. Toast the dried chiles for about 30 seconds on each side until aromatic. Set them aside.
- In the same skillet, cook the chopped onion and garlic until soft and golden, about 5 minutes.
- Blend the tomatoes, chiles, onion, and garlic together until smooth. Add a bit of broth if needed to help it blend.
- Simmer the Soup:
- Heat another tbsp of oil in a pot. Pour in the blended mixture and cook for 5–7 minutes, stirring, until it darkens a bit and thickens.
- Add the rest of the broth, cumin, and salt. Bring to a boil, then reduce to a simmer for about 15–20 minutes.
- Prep the Tortilla Strips:
- To fry: Heat oil in a pan, and fry the tortilla strips until golden and crispy. Drain on paper towels.
- To bake: Toss tortilla strips with a little oil or spray, spread on a baking sheet, and bake at 375°F (190°C) for 10–15 minutes, flipping halfway.
- Serve It Up:
- Ladle the soup into bowls, top with tortilla strips and your favorite toppings—avocado, cheese, crema, cilantro, squeeze of lime… go wild.
