Sopa de tortilla is a beloved Mexican dish, celebrated for its vibrant flavors and comforting warmth. This traditional soup combines crispy tortilla strips, savory broth, and a medley of toppings, making it a perfect choice for any meal. Whether you’re looking for a cozy dinner or a festive appetizer, this recipe is sure to impress. Dive into the world of Mexican cuisine with this delicious sopa de tortilla that brings a taste of authenticity to your table.
Ingredients
– 4 corn tortillas
– 1 tablespoon vegetable oil
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 4 cups chicken broth
– 2 tomatoes, diced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1 avocado, sliced
– Fresh cilantro for garnish
– Lime wedges for serving
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 bowl): 250 calories, 10g fat, 30g carbohydrates, 8g protein, 5g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Cut the tortillas into thin strips.
2. Heat the vegetable oil in a large pot over medium heat.
3. Add the tortilla strips and fry until golden and crispy. Remove and drain on paper towels.
4. In the same pot, add the chopped onion and garlic. Sauté until translucent.
5. Stir in the diced tomatoes, cumin, and chili powder. Cook for 5 minutes.
6. Pour in the chicken broth and bring to a boil.
7. Season with salt and pepper. Reduce heat and simmer for 15 minutes.
8. Serve the soup hot in bowls.
9. Top each bowl with crispy tortilla strips, avocado slices, and fresh cilantro.
10. Serve with lime wedges on the side.
Alternative Ingredients
You can substitute corn tortillas with flour tortillas or even gluten-free options. For a vegetarian version, replace chicken broth with vegetable broth and add more vegetables like zucchini or bell peppers.
Serving and Pairings
Sopa de tortilla pairs beautifully with a side of Mexican rice or a fresh garden salad. You can also serve it with quesadillas or guacamole for a more filling meal.
Storage and Reheating
Store leftover sopa de tortilla in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave. For best results, add fresh tortilla strips and toppings before serving. Freezing is not recommended as the tortillas become soggy.
Cooking Mistakes
- Overcooking the tortillas can make them too soft; fry them just until crispy.
- Using too much salt in the broth can overpower the flavors.
- Not allowing the soup to simmer long enough may result in underdeveloped flavors.
- Forgetting to add lime can diminish the dish’s freshness.
- Skipping the toppings can lead to a less exciting presentation.
Helpful Tips
- Use day-old tortillas for extra crispiness.
- Experiment with toppings like cheese or diced jalapeños.
- Adjust spices to your taste for more or less heat.
- Add cooked chicken or beans for added protein.
FAQs
What is sopa de tortilla?
Sopa de tortilla is a traditional Mexican soup made with a flavorful broth, crispy tortilla strips, and various toppings like avocado and cilantro.
Can I make sopa de tortilla vegetarian?
Yes! Simply substitute chicken broth with vegetable broth and add more vegetables to enhance the flavor.
How can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. Reheat on the stove for the best results.
What toppings can I use?
Common toppings include avocado, cheese, sour cream, and fresh herbs. You can customize according to your preferences.
Can I freeze sopa de tortilla?
Freezing is not recommended, as the tortillas will become soggy when thawed. It’s best enjoyed fresh.
Conclusion
Sopa de tortilla is more than just a soup; it’s a celebration of flavors and tradition. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this dish brings warmth and comfort to any meal. Try this recipe today and experience a taste of Mexico in your own kitchen.
Sopa De Tortilla
Ingredients
- 4 corn tortillas
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 4 cups chicken broth
- 2 tomatoes diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Cut the tortillas into thin strips.
- Heat the vegetable oil in a large pot over medium heat.
- Add the tortilla strips and fry until golden and crispy.
- In the same pot, add the chopped onion and garlic. Sauté until translucent.
- Stir in the diced tomatoes, cumin, and chili powder. Cook for 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Season with salt and pepper. Reduce heat and simmer for 15 minutes.
- Serve the soup hot in bowls.
- Top each bowl with crispy tortilla strips, avocado slices, and fresh cilantro.
- Serve with lime wedges on the side.
Nutrition
