Authentic Sopa de Tortilla: Made Just Like in Mexico
How to make a delicious and Authentic Mexican Sopa de Tortilla. Learn to cook Mexican food from a native Mexican.
Equipment
- 1 Big pot
- 1 pan
- 1 Air Fryer or a Griddle
- 1 Knife
Ingredients
- 2 cup epazote or a whole bunch You can substitute for Cilantro
- 6 pieces Tomato
- 1/2 piece onion
- 2 piece Pasilla Pepper
- 1 piece Ancho pepper
- 4 clove garlic
- 20 piece tortilla
- 2 tbsp cooking oil
- 1/2 cup cilantro
- 1 tbsp Salt
- 1 piece avocado
- 5 oz Queso Fresco
- 5 tbsp Mexican Crema
- 10 cups Water
- 1 piece chicken breast or 8 quarters
Instructions
Prepare the Broth:
- Add 10 cups of water to a pot.
- Add 2 garlic cloves, a handful of cilantro, 1/4 onion, 1/2 tablespoon of salt, and the chicken quarters or breast.
- Bring to a boil and cook for 20 minutes, or until the chicken is cooked. If using an Instant Pot, use the poultry setting.
- Remove the chicken from the broth. Discard the garlic, cilantro, and onion from the broth.
Roast the Vegetables:
- Spread cooking oil on the tomatoes, 2 garlic cloves, 1/4 onion, and both sides of 2 tortillas.
- Place the tomatoes, garlic, onion, and tortillas in the air fryer. Cook at 400°F for 5 minutes, shaking the basket after 2 minutes.
- Alternatively, could you cook on a skillet over medium heat, flipping occasionally for even cooking. It will take about 20 minutes.
Prepare the Chiles and Make the Salsa
- Remove the stems from Ancho and Pasilla Peppers
- Soak chiles in hot water for 10 minutes until rehydrated.
- Combine the roasted tomatoes, garlic, onion, and tortillas with the rehydrated chiles in a blender. Blend until smooth.
- Use a sieve to strain the blended salsa into the chicken broth.
- Add 2 cups of a bunch of epazote and salt to taste (about 1 tablespoon) to the soup. Use cilantro if you don't have epazote.
- Bring to boil and cook for 15 minutes
- Remove the epazote or cilantro from the soup
- Shred the cooked chicken and add it to the soup for extra nutrition if desired.
Prepare the Crispy Tortillas Strips
- Trim the edges of the tortillas to create a square, then cut them into strips.
- Air Fryer Method: Toss the tortilla strips with a light coating of cooking oil. Place them in the air fryer and cook at 400°F for 5 minutes, stirring every 2 minutes, until crispy.
- Traditional Frying Method: Heat a generous amount of oil in a pot over medium heat. Reduce the heat slightly and add a batch of tortilla strips. Fry until crispy, about 2 minutes per batch. Transfer the crispy strips to a paper towel-lined plate to absorb excess oil.
Assemble the Soup:
- Place crispy tortilla strips (prepared as described earlier) in a bowl and ladle the soup over them.
- Garnish with diced avocado, crumbled queso fresco, toasted chile pasilla strips, and a dollop of Mexican crema or sour cream.
Video
Notes
For the garnish
- Use small pieces of avocado
- Crema or Heavy Cream
- Thin strips of pasilla pepper: Fry the pepper in oil before cutting.
- Some people like to add lime, but I don't, I feel it takes over the natural flavor of the soup.
- Queso fresco in small squares
Nutrition
Nutrition Facts
Authentic Sopa de Tortilla: Made Just Like in Mexico
Amount per Serving
Calories
538
% Daily Value*
Fat
28
g
43
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
56
mg
19
%
Sodium
2289
mg
100
%
Potassium
719
mg
21
%
Carbohydrates
49
g
16
%
Fiber
8
g
33
%
Sugar
7
g
8
%
Protein
23
g
46
%
Vitamin A
3342
IU
67
%
Vitamin C
9
mg
11
%
Calcium
326
mg
33
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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