📝 About This Recipe
Tracing its roots back to the ancient Aztec empire, Sopa de Tortilla is a masterful blend of smoky, earthy, and bright flavors that defines Mexican comfort food. This vibrant soup features a rich tomato and chile pasilla broth poured over crispy, hand-fried tortilla strips and creamy garnishes. It is a sensory journey through the textures of Mexico—crunchy, velvety, and deeply aromatic—making it a timeless centerpiece for any table.
🥗 Ingredients
The Broth Base
- 5-6 pieces Roma Tomatoes (ripe, halved)
- 1/2 piece White Onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 6-8 cups Chicken Broth (high-quality or homemade)
- 2 pieces Pasilla Chile (dried, stems and seeds removed)
- 1 sprig Epazote (fresh (optional, for authentic earthy flavor))
- 2 tablespoons Vegetable Oil (for frying the base)
The Tortilla Strips
- 10-12 pieces Corn Tortillas (stale tortillas work best, cut into 1/2 inch strips)
- 1/2 cup Vegetable Oil (for shallow frying)
The Garnishes
- 2 pieces Avocado (diced)
- 1 cup Queso Fresco or Panela (crumbled or cubed)
- 1/2 cup Mexican Crema (or sour cream)
- 1 piece Pasilla Chile (cut into rings and fried briefly)
- 2-3 pieces Limes (cut into wedges)
- 1/4 cup Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Heat a skillet over medium-high heat. Roast the halved tomatoes, onion, and garlic cloves until they are softened and have charred black spots. This charring is essential for a deep, smoky flavor.
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2
While the vegetables roast, heat 1/2 cup of oil in a large pot or deep pan. Fry the tortilla strips in batches until golden brown and crispy (about 2-3 minutes). Drain on paper towels and sprinkle with a pinch of salt.
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3
In the same oil used for the tortillas, fry the pasilla chile rings for just 10-15 seconds until fragrant but not burnt. Set aside for garnish. Briefly fry the whole dried pasilla chiles (for the broth) and set them aside.
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4
Place the roasted tomatoes, onion, garlic, and the fried whole pasilla chiles into a blender. Add 1 cup of chicken broth to help it blend.
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5
Puree the mixture until completely smooth. If you prefer a very refined soup, pass this mixture through a fine-mesh strainer.
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6
In a large heavy-bottomed pot, heat 2 tablespoons of oil. Carefully pour in the tomato-chile puree; it should sizzle. Cook, stirring constantly, for about 5 minutes until the sauce darkens and thickens.
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7
Pour in the remaining chicken broth and bring to a boil. Reduce heat to a simmer.
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8
Add the epazote sprig (if using) and season with salt and pepper to taste. Let the broth simmer gently for 15-20 minutes to allow the flavors to marry.
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9
Taste the broth one last time. It should be savory with a mild heat and a hint of smokiness from the pasilla.
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10
To serve, place a generous handful of crispy tortilla strips in the bottom of each bowl.
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11
Ladle the hot broth over the strips. The heat will soften the tortillas slightly while keeping some crunch.
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12
Top each bowl with diced avocado, crumbled cheese, a drizzle of crema, fried chile rings, and a sprinkle of cilantro. Serve immediately with lime wedges on the side.
💡 Chef's Tips
For the best flavor, use day-old corn tortillas as they have less moisture and fry up crispier than fresh ones. Do not over-fry the dried chiles; they turn bitter very quickly if they burn. If you cannot find Epazote, you can substitute with a mix of fresh cilantro and a pinch of dried oregano, though the flavor will differ slightly. For a vegetarian version, use a high-quality roasted vegetable stock instead of chicken broth. Always wait to add the tortilla strips and garnishes until the very moment of serving to prevent the strips from becoming soggy.
🍽️ Serving Suggestions
Pair this soup with a crisp Mexican Lager or a refreshing Hibiscus Water (Agua de Jamaica). Serve alongside a fresh Jicama and citrus salad to balance the richness of the broth. Add shredded poached chicken breast to the bowl before pouring the broth for a more filling meal. For a traditional touch, serve with a side of warm corn tortillas and extra lime wedges. A small glass of smoky Mezcal sipped on the side complements the pasilla chile perfectly.