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Sopa de tortilla in a bowl horiz

Sopa de Tortilla (Tortilla Soup)

This seriously simple soup calls for a few ingredients and store-bought broth. All you need is a comal or skillet, blender, soup pot and 30 minutes. I used to think this soup was complicated because the flavors are so rich and complicated. But it's surprisingly easy--especially when you don't fry your own tortilla chips, but use Zack's Mighty or other store-bought brand. The fun part is adding the toppings, so invite some friends over and start your Mexican-themed meal with this soup that will tantalize the tastebuds and prime everyone for a gathering they won't soon forget. Or be bold and make the soup the meal and have a ton of toppings for people to dress their soup however they want.

Course Soup
Cuisine Mexican
Keyword corn tortillas, garlic, onions, soup, tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author The Cowgirl Gourmet adapted this recipe from Mery Martinez and her cookbook

Ingredients

  • 4 Roma tomatoes
  • 1/2 white onion cut the half onion in half again or thirds, depending on its size
  • 2 cloves garlic
  • 1 cup vegetable or chicken broth
  • 2 dried pasilla chiles
  • 5 cups vegetable or chicken broth
  • 4 epazote leaves
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste

Toppings

  • white onions diced
  • cilantro chopped
  • Panela cheese cubed
  • crispy tortilla chips I use Zack's Mighty Organic
  • avocado cubed
  • chicharron
  • limes
  • shrimp

Instructions

  1. Preheat a comal or large skillet over medium-high heat, then place the tomatoes, onion and garlic. Turn the vegetables every 2 minutes, so they roast evenly. Once roasted, peel the tomatoes and garlic.

  2. While the vegetables are dry roasting, place the two pasilla peppers in warm water and let them reconstitute for about 10 minutes. Once they are softened, remove the stem and chop them into rings.

  3. Place the roasted vegetables in a blender, add the chopped and softened pasilla peppers and one cup of broth and blend until smooth.

    Sopa de tortilla puree
  4. In a soup pot, heat 1 tablespoon vegetable, olive oil or grapeseed oil over medium-high heat. Pour the tomato puree from the blender into the pot and cook for 3 minutes. Once the sauce begins to boil, turn down the heat and simmer for 5 minutes. The sauce will reduce and the color will darken.

    Sopa de tortilla soup cooking
  5. Add the remaining broth to the soup pot, increase the heat to medium-high and bring to a boil. Reduce the beat and simmer for 10-12 minutes. Add the epazote leaves and season with salt and pepper, to taste, and simmer 3 more minutes.

  6. Ladle the soup in bowls and top with the crushed tortilla chips and a good squeeze of lime in each.

    Sopa de tortilla in a bowl horiz
  7. Place the toppings in serving dishes for everyone to add to their own bowls

  8. Refrigerate any leftover soup for up to 5 days or freeze.