“Authentic Mexican Comfort: Homemade Sopa de Tortilla Recipe”

CHILES

Imagine a steaming bowl of Sopa de Tortilla, or Tortilla Soup, warming your soul on a chilly evening. This beloved Mexican dish isn’t just any soup; it’s a comforting hug in a bowl, filled with rich flavors and heartwarming memories.

In Mexican culture, corn holds a special place, symbolizing abundance, sustenance, and tradition. From crispy tacos to fluffy tamales, corn is at the heart of countless dishes, each one telling a story of family, community, and heritage.

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Now, picture this: a kitchen filled with the aroma of simmering tomatoes, onions, and garlic, where humble corn tortillas transform into a thick, flavorful broth. With a whirl of the blender, these tortillas add depth and richness to the soup, creating a velvety texture that’s pure magic.

As you take that first spoonful of Sopa de Tortilla, you’re not just tasting a soup; you’re experiencing centuries of culinary tradition and innovation. It’s a celebration of Mexican culture, where every bite is a journey back to the vibrant streets of Mexico, filled with laughter, music, and the irresistible aroma of homemade cooking.

Sopa de Tortilla holds a special place in my heart—it’s my favorite soup, and I’ve worked tirelessly to perfect its consistency and flavor. I hope you enjoy it as much as I do, savoring each spoonful of this delicious and comforting creation.

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Frequently asked questions (FAQs) for the Sopa de Tortilla recipe

 

Can I use flour tortillas instead of corn tortillas for this soup?

While corn tortillas are traditionally used for Sopa de Tortilla, you can certainly experiment with flour tortillas if you prefer. Just keep in mind that the flavor and texture may be slightly different.

How long will the soup keep in the refrigerator?

This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stove or in the microwave before serving.

Can I make this soup ahead of time?

Yes, you can prepare the soup ahead of time and reheat it when ready to serve. However, it’s best to add the fried tortilla strips and garnishes just before serving to maintain their crispiness and freshness.

Can I freeze this soup?

While you can freeze the soup, keep in mind that the texture of the tortilla strips and garnishes may change upon thawing. It’s best to freeze the soup without the toppings and add them fresh when reheating.

I’m vegetarian. Can I make a vegetarian version of this soup?

Absolutely! You can use vegetable broth instead of chicken broth and omit the chicharrón. You can also add additional vegetables like bell peppers, corn, or zucchini for extra flavor and texture.

Can I adjust the spiciness of the soup?

Yes, you can adjust the spiciness by adding more or fewer dried chiles huajillos. You can also remove the seeds from the chiles for a milder flavor.

What can I serve with Sopa de Tortilla?

Sopa de Tortilla pairs well with a variety of toppings, including avocado slices, crumbled queso fresco, lime wedges, and fresh cilantro. You can also serve it with a side of Mexican rice or a simple salad for a complete meal.

Can I make this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you ensure that the ingredients you use, such as chicken broth and tortillas, are gluten-free.

Can I use store-bought tortilla chips instead of frying my own?

While frying your own tortilla strips adds a fresh, crispy texture to the soup, you can certainly use store-bought tortilla chips as a convenient alternative.

Can I make this soup less thick?

If you prefer a thinner consistency, you can adjust the amount of chicken broth or water used in the recipe. Start by adding a little at a time until you reach your desired consistency.

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tortilla soup

Sopa de Tortilla

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 167 kcal

Ingredients
  

  • 17 corn tortillas
  • 1 onion finely chopped
  • 4 tomatoes peeled and diced
  • 2 chiles huajillos dried
  • 1 chiles ancho
  • 6 cups chicken broth
  • 3 cloves garlic minced
  • Salt and pepper to taste
  • Queso fresco crumbled, for serving
  • Chicharrón fried pork rinds, for serving
  • Avocado slices for serving
  • Oil for frying
  • 1 chile huajillo sliced and fried for garnish

Instructions
 

Fry Tortilla Strips:

  • Cut the 12 corn tortillas into strips.
  • Heat oil in a skillet over medium-high heat.
  • Fry the tortilla strips until they are crispy and golden brown.
  • Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

Prepare Tomato, Onion, and Garlic Base:

  • In a separate pot, heat a little oil over medium heat.
    onion garlic
  • Add the diced tomatoes, chopped onion, and minced garlic. Cook until the onion becomes translucent.

Prepare Chiles Huajillos and Ancho:

  • In a small pot, bring water to a boil.
    boil chiles in water
  • Place the dried chiles in the boiling water and let them simmer for about 10 minutes, or until they are soft.

Blend Ingredients:

Cook Soup:

  • Pour the blended mixture into a large pot.
    pour blend soup
  • Bring the soup to a simmer over medium heat and let it cook for about 30 minutes to allow the flavors to meld together.
  • Season with salt and pepper to taste.

Serve:

  • Ladle the hot soup into bowls.
  • Top each bowl with a handful of the remaining fried tortilla strips.
  • Garnish with crumbled queso fresco, chicharrón, avocado slices, and fried chile huajillo rings.

Enjoy:

  • Serve the Sopa de Tortilla hot and enjoy the rich flavors and textures of this comforting soup.

Notes

This Sopa de Tortilla recipe combines crispy fried tortilla strips with a flavorful tomato, onion, and garlic-based soup, topped with delicious garnishes for a truly satisfying meal. Adjust seasoning and garnishes according to personal preference. ¡Buen provecho!
Keyword chicken broth, corn, garlic and onion, huajillo, sopa de tortilla, tortilla

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