Sopa de Tortilla
Tomato-chile broth laced with toasted tortilla strips, avocado, queso fresco, and lime.
- prep 15 min
- cook 25 min
- total 40 min
- serves 4
- intermediate
- Mexico
Ingredients
- 8 corn tortillas
- 500 g tomatoes
- 1 onion
- 3 cloves garlic
- 2 guajillo chiles
- 1.2 L chicken broth
- 1 avocado
- 80 g queso fresco
- 80 g sour cream
- 20 g cilantro
- 2 lime
- 4 tbsp oil
Steps
- Cut tortillas into strips, fry until crisp, drain.
- Toast guajillo briefly, soak 10 minutes in hot water.
- Roast tomatoes, onion, and garlic under the broiler.
- Blend roasted vegetables with soaked chile, strain into a pot with broth, simmer 15 minutes.
- Ladle into bowls, top with tortilla strips, diced avocado, queso, crema, and cilantro.
≈ 360 kcal · 16 g protein · 36 g carbs · 18 g fat — per serving, estimate