Photograph of the finished Sopa de tortilla

Mexico · Súp bánh tortilla

Sopa de tortilla

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 8
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Mexican dried chillies Mexican dried chillies 4
  • Photograph of Chicken broth Chicken broth 6 ¾ cups
  • Photograph of Avocado Avocado 2
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 3.5 oz
  • Photograph of Sour cream Sour cream 2.8 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Epazote leaves Epazote leaves 4 sprigs
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Slice the tortillas into strips, deep-fry for 3 minutes until golden brown and crispy, then drain.
  2. 2 Quickly fry Mexican dried chilies for 30 seconds, then remove and set aside for topping.
  3. 3 Grill the tomatoes, onions, and garlic in a cast iron skillet for 8 minutes until the skins are slightly browned.
  4. 4 Blend the roasted mixture until smooth, strain through a sieve, then sauté with a little oil for 5 minutes until thickened.
  5. 5 Pour in the chicken broth, add the epazote leaves, simmer for 20 minutes, then season with salt.
  6. 6 Ladle the soup into bowls, then top with crispy tortillas, sliced butter, fresh cheese, and sour cream.

With an appliance

  • Oven 48 min

    Replace step 3: arrange tomatoes, onions, and garlic on the rack above the oven at 220 degrees for 10 minutes, rotating the tray after 6 minutes; this is about 2 minutes longer than in a pan, but the vegetables will brown evenly and you won't have to flip each piece.

Start cooking