For a spicier soup, leave some of the seeds in the pasilla chiles. If you can't find cotija cheese, queso fresco or a dry Monterey Jack can be substituted. Chicken broth will add a richer flavor to the soup compared to water and bouillon. Adjust the amount of bouillon to your taste preference. Start with less and add more as needed. Don't fry the pasilla chiles for too long, as they can become bitter if burnt. The soup can be made ahead of time, but add the tortilla strips just before serving to prevent them from getting soggy.
Sopa de Tortilla (Mexican Tortilla Soup)
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PREP TIME40 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS30
Embark on a culinary journey to the heart of Mexico with this authentic Tortilla Soup. Crispy tortilla strips mingle with a rich, flavorful broth infused with the smoky essence of pasilla chiles and the sweetness of ripe tomatoes. Garnished with creamy avocado, salty cotija cheese, and a swirl of cool crema, this soup is a symphony of textures and tastes that will warm your soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol23 mg
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Fiber14 g
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Protein13 g
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Saturated Fat15 g
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Sodium852 mg
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Sugar6 g
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Fat80 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Prepare the Tortilla Strips: Heat about 1 cup of vegetable oil in a large pan or wok over medium-high heat. Fry tortilla strips in batches until golden brown and crispy, about 2-3 minutes per batch. (Estimated time: 10-15 minutes)
02
Step
3 mins
Crisp the Pasilla Chiles: In the same pan, fry the seeded pasilla chiles until they become fragrant and slightly browned, approximately 1-2 minutes, being careful not to burn them. (Estimated time: 2-3 minutes)
03
Step
5 mins
Blend the Base: Transfer one of the fried pasilla chiles to a blender. Add the chopped tomatoes, onion, garlic, and oregano. Blend until completely smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove any seeds or skins. (Estimated time: 5 minutes)
04
Step
20 mins
Build the Broth: Heat 1 teaspoon of vegetable oil in a saucepan over medium heat. Add the blended tomato mixture and cook for about 2 minutes. Pour in the water (or chicken broth) and bring to a boil. Stir in the chicken bouillon granules and parsley. Reduce the heat to low, cover, and simmer for at least 15 minutes to allow the flavors to meld together beautifully. (Estimated time: 20 minutes)
05
Step
5 mins
Assemble and Serve: Divide the crispy fried tortilla strips among four bowls. Ladle the hot soup over the tortilla strips. Garnish generously with diced avocado and crumbled cotija cheese. Cut the remaining fried pasilla chiles into thin strips and sprinkle over the soup. Finish with a dollop of crema fresca on each bowl. Serve immediately and enjoy! (Estimated time: 5 minutes)
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Moshe Morar
Jun 11, 2025I added a squeeze of lime juice at the end for extra zing. Highly recommend!
Rowena Kris
Apr 30, 2025The straining step is key! It makes the broth so smooth and delicious.
Germaine Bahringer
Apr 14, 2025I love how easy this recipe is to follow. It's become a family favorite!
Rocio Schowalter
Mar 21, 2025Next time, I'm going to try using chicken broth instead of water and bouillon for an even richer flavor.
Delpha Balistreri
Feb 5, 2025This soup is amazing! The broth is so flavorful, and the crispy tortilla strips add the perfect crunch.