Sopa de Tortilla
It might be cold outside but the kitchen is heating up with the perfect winter comfort food. Is there anything better than a warm bowl of soup to cozy up to at the end of the day? Sopa de Tortilla packs all of the flavor and texture that will have you diving in for more.
Soup season is in full effect! There’s something universally comforting about a pot of soup simmering away on the stove. It has the ability to warm you up from the inside and make you feel like you’ve been hugged while also taking you on a trip around the world. Whether it’s a trip to France with Creamy Leek Potato Soup or this Mexican favorite, soup is always the right answer.
Ingredients
Whether you’re looking for a hearty lunch or warming dinner, Sopa de Tortilla only requires a handful of ingredients and a few simple ingredients. This tortilla soup recipe combines a thick, luscious texture with the perfect crunchy topping.
- Vista Hermosa Organic Corn Tortillas – Made from 100% fresh organic corn and only a handful of simple ingredients, these tortillas are made with freshly nixtamalized corn. This process allows the body to absorb the natural nutrients of corn such as calcium, protein, and vitamins B3, B1, and B5. These fresh tortillas are fried to give the tortilla soup the perfect crunchy topping.
- Vista Hermosa Totopos – These non-GMO tortilla chips are free of preservatives and additives. They are made from Vista Hermosa’s fresh organic corn tortillas and don’t include any cornmeal or corn flour. These tortilla chips help thicken the soup while adding the natural sweetness of the corn.
- Roma Tomatoes – Easily available year round, roma tomatoes give depth and richness to this soup while also adding a balance of acidity and sweetness.
- Sweet Onion – Gives a savory note and depth to the soup.
- Garlic – Bright and pungent, garlic brings a pop of savory flavor to every bite.
- Guajillo Chiles – These mild dried chiles are made from the mirasol pepper. They have a fruity flavor and mild heat that everyone can enjoy. They’re part of the holy trinity of chiles in Mexico that includes the ancho and the pasilla.
- Chicken Broth – Thins out the tomato base of this soup and gives it savory flavor.
- Salt – Enhances all of the flavors of the ingredients.
- Oil – Pick a neutral oil with a high smoke point such as vegetable oil. Used to fry the tortillas.
- Toppings – Crema, cilantro, and avocado are all classic toppings.
How to Make Sopa de Tortilla
While there are a few steps to this soup they’re all quick and easy. The best part is you can prepare portions of the soup ahead of time and then warm it up and assemble it when you’re ready to serve!
Time needed: 45 minutes
Chile laced and tomato rich, this classic Mexican dish with ties to Mexico City is hearty yet light. The mild chiles make this a dish the entire family will love.
- Char
Heat a cast iron pan or skillet on medium-high heat. Add your tomatoes, onion, and garlic. Allow them to char, turning occasionally.
- Blend
Transfer the tomatoes, onion, and garlic to a blender. Add the guajillo chiles, salt, and a cup of chicken broth. Blend until smooth. Add a handful of tortilla chips and blend.
- Simmer
Pour the blended tomato and chile mixture into a pot on low heat. Add the remaining cup of chicken broth and allow the soup to simmer for 10 minutes.
- Fry
Heat a skillet with about an inch of oil over medium heat. Slice the tortillas into strips and place them in the hot oil. Allow them to fry until golden brown and then transfer them to a paper towel lined plate to drain.
- Serve
Pile a mound of the fried tortilla strips into a bowl. Add your garnishes of crema, avocado, and cilantro. Pour the soup around the tortillas. Serve with a squeeze of lime and enjoy!
Variations
- Vegetarian – This soup can be made completely vegetarian by replacing the chicken broth with vegetable broth.
- Vegan – Replace the chicken broth with vegetable broth and either leave off the crema or add your favorite plant-based sour cream alternative.
- Spicy – Like things spicy? Add a jalapeno or serrano pepper to the skillet when you’re charring your tomatoes, onion, and garlic. Blend it up along with the other charred vegetables for a kick of heat. You can also halve the peppers and remove some or all of the seeds.
Tools
- Skillet – A cast iron skillet is a great option when it comes to charring your vegetables. If you don’t have a cast iron skillet, use a pan that can take the high heat. You will also need a skillet to fry your tortilla strips in.
- Blender – This soup is as much about its thick and smooth texture as it is the flavors. Using a blender makes it easy to puree all of the vegetables and crispy tortilla chips.
- Pot – You only need a medium sized pot for this soup recipe.
Storage
Soup of all kinds is one of those magical dishes that just gets better the next day. You can make the soup portion of this dish, allow it to fully cool, and transfer it to an airtight container or containers. It will keep in the refrigerator for up to a week or in the freezer for three months.
The crispy tortilla strips can also be made ahead of time. Allow them to fully drain and cool and then transfer them to a zip top back. They will keep at room temperature for 3-4 days.
Top Tip for Sopa de Tortilla
You can control the thickness and texture of this soup. If you like a thicker soup add a few more tortilla chips to the blender when making your vegetable puree. If you line a thinner soup add a little additional broth.
Sopa de Tortilla
Equipment
- 1 skillet
- 1 blender
- 1 pot
- 1 frying pan
Ingredients
- 1 pkg Vista Hermosa Organic Corn Tortillas
- 1 handful Vista Hermosa Totopos
- 3-4 Roma tomatoes, whole
- 1/2 sweet onion, halved
- 3-4 garlic cloves
- 2 guajillo chiles
- 2 cups chicken broth
- 1 tbsp salt
- oil for frying
- fresh cilantro, crema, diced avocado, and lime for serving
Instructions
- Heat a skillet over medium high heat. Add the onions, garlic, and tomatoes. Turn occasionally, allowing the vegetables to slightly char.
- Transfer the charred vegetables to a blender along with one cup of chicken broth, guajillo chiles, and the salt. Blend until smooth.
- Add a handful of the tortilla chips to the blender and blend.
- Pour the tomato mixture into a pot over low heat and allow to cook for ten minutes.
- Slice the tortillas into strips.
- Heat about an inch of oil in a skillet over medium heat.
- Add the tortilla strips and cook until golden brown. Transfer the crispy, fried tortilla to a paper towel lined plate.
- To serve, place a handful of fried tortilla strips into a bowl. Garnish with cream, avocado, and cilantro. Ladle the soup around the tortilla strips. Finish with a squeeze of lime.
