Sopa De Tortilla Recipe
A warm, flavorful Mexican classic with crunchy tortilla strips and a rich tomato base.
There's something utterly comforting about a steaming bowl of Sopa De Tortilla. The aroma of toasted cumin mingling with roasted tomatoes fills the kitchen, setting the stage for a delightful meal. With each spoonful, you'll enjoy a symphony of textures and flavors—crispy tortilla strips, creamy avocado, and the zesty kick of lime. This Mexican staple is like a cozy hug in a bowl, perfect for lifting your spirits on a chilly day.
Sopa De Tortilla, also known as Tortilla Soup, originates from central Mexico and has found its way into the hearts of many around the globe. My grandmother used to make it on special occasions, letting the broth simmer gently on the stove, filling the house with its inviting scent. It's a dish that not only nourishes the body but also evokes a sense of tradition and home.
The secret to my Sopa De Tortilla is in roasting the tomatoes and onions, enhancing their natural sweetness and depth. But the real trick lies in adding a touch of smoked paprika, which complements the earthy cumin, bringing a subtle smokiness to the soup. This little addition makes all the difference, turning a good soup into a great one.
Serve this soup as a starter for your next gathering, or relish it as a weeknight dinner paired with a crisp salad. It's a versatile dish that fits almost any occasion, comforting enough to stand alone but light enough to complement a full course meal.
Step-by-Step
- 01Step 1 / 6
Preheat your oven to 400°F (200°C).
Spread the tortilla strips on a baking sheet, drizzle with 1 tablespoon of vegetable oil, and bake for 10 minutes or until golden and crispy.
Set aside.
- 02Step 2 / 6
Place the tomatoes, onion, and garlic on a foil-lined baking sheet.
Drizzle with the remaining 1 tablespoon of vegetable oil and roast in the oven for 20 minutes, until the tomatoes and onions have softened and are slightly charred.
- 03Step 3 / 6
Transfer the roasted vegetables to a blender, add cumin, smoked paprika, and cayenne pepper, and blend until smooth.
- 04Step 4 / 6
Pour the vegetable puree and chicken broth into a large pot.
Bring to a simmer over medium heat, stirring occasionally.
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- 05Step 5 / 6
Season the soup with salt and pepper to taste, and let it simmer for 15 minutes to allow the flavors to meld.
- 06Step 6 / 6
To serve, ladle the soup into bowls, garnish with crispy tortilla strips, avocado, cilantro, and a squeeze of lime.
Sprinkle with queso fresco if desired.
Chef Tips
- •For extra crispiness, fry the tortilla strips in oil instead of baking.
- •Adjust the cayenne pepper to your spice tolerance; a little goes a long way.
- •If you're short on time, use canned fire-roasted tomatoes for a quick alternative.
- •Homemade chicken broth will add more depth of flavor than store-bought.
- •Garnish with sliced radishes for a crunchy, refreshing addition.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the soup base in advance and store it in the fridge for up to 3 days. Reheat and add garnishes just before serving.
What can I substitute?+
Use vegetable broth for a vegetarian version and replace queso fresco with feta for a similar flavor.
How do I store leftovers?+
Store the soup separately from the garnishes in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
