Sopa de Tortilla
The classic Mexican tortilla soup combines a rich tomato and chile laced broth with crispy tortilla strips.
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.
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