Sopa de Tortilla
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
Recipe Intensity
- Difficulty Level: Easy
- Skill Level: Beginner to Intermediate
- Cooking Method: Stovetop
- Effort Level: Moderate
Yield
- Serves 6 people
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 6 medium Roma tomatoes, chopped
- 1 tablespoon tomato paste
- 1 chipotle pepper in adobo sauce, chopped
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Tortilla Strips
- 6 corn tortillas
- 2 tablespoons vegetable oil
Optional Toppings
- 1 avocado, diced
- ½ cup shredded Monterey Jack cheese
- ½ cup crumbled queso fresco
- ¼ cup sour cream
- Fresh cilantro
- Lime wedges
- Sliced jalapeños
Equipment Needed
- Large soup pot
- Blender or immersion blender
- Skillet
- Sharp knife
- Cutting board
- Measuring cups and spoons
Step 1: Prepare the Tortilla Strips
Cut the corn tortillas into thin strips.
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
Add tortilla strips in batches.
Cook for 2–3 minutes per batch, stirring frequently until golden and crisp.
Transfer to a paper towel-lined plate.
Set aside.
Cooking Intensity
- Heat Level: Medium-High
- Time: 8–10 minutes
Step 2: Sauté the Aromatics
Heat olive oil in a large soup pot over medium heat.
Add diced onion.
Cook for 5 minutes, stirring occasionally.
Add garlic and cook for another 1 minute.
The onion should become soft and translucent.
Cooking Intensity
- Heat Level: Medium
- Time: 6 minutes
Step 3: Cook the Tomatoes
Add:
- Chopped tomatoes
- Tomato paste
- Chipotle pepper
Stir well.
Cook for 8–10 minutes until the tomatoes soften and release their juices.
This step develops the soup’s rich flavor base.
Cooking Intensity
- Heat Level: Medium
- Time: 10 minutes
Step 4: Blend the Base
Carefully transfer the tomato mixture to a blender.
Blend until smooth.
Alternatively, use an immersion blender directly in the pot.
Return the blended mixture to the soup pot.
Intensity Level
- Effort: Moderate
- Time: 3 minutes
A smooth broth creates the traditional texture of Sopa de Tortilla.
Step 5: Add Broth and Seasonings
Pour in:
- Chicken broth
- Ground cumin
- Dried oregano
- Chili powder
- Salt
- Black pepper
Stir thoroughly.
Bring the soup to a gentle boil.
Reduce heat and simmer for 15 minutes.
Cooking Intensity
- Heat Level: Medium-Low
- Simmer Time: 15 minutes
The broth will deepen in flavor as it cooks.
Step 6: Taste and Adjust
Taste the soup.
Adjust seasonings as needed.
For additional heat, add more chipotle or chili powder.
For extra brightness, add a squeeze of fresh lime juice.
Step 7: Assemble the Soup
Ladle hot soup into serving bowls.
Top with:
- Crispy tortilla strips
- Avocado
- Cheese
- Sour cream
- Cilantro
- Jalapeños
Serve immediately with lime wedges on the side.
Tips for Perfect Sopa de Tortilla
Use Fresh Corn Tortillas
Fresh tortillas create the best texture when fried.
Roast the Tomatoes
For deeper flavor, roast tomatoes before blending.
Don’t Skip the Chipotle
Chipotle peppers provide the signature smoky flavor.
Add Toppings Just Before Serving
This keeps the tortilla strips crisp.
Simmer Gently
A slow simmer allows flavors to develop fully.
Flavor Variations
Chicken Tortilla Soup
Add:
- 2 cups shredded cooked chicken
during the final simmer.
Vegetarian Version
Replace chicken broth with vegetable broth.
Black Bean Tortilla Soup
Add:
- 1 can black beans
for additional protein and texture.
Spicy Version
Increase chipotle peppers and jalapeños.
Creamy Tortilla Soup
Stir in ½ cup heavy cream before serving.
Make-Ahead Instructions
The broth can be prepared up to 3 days in advance.
Store refrigerated.
Prepare tortilla strips fresh for maximum crispness.
Storage Instructions
Refrigerator
Store cooled soup in an airtight container for up to 4 days.
Freezer
Freeze the broth without toppings for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently over medium heat until heated through.
Serving Suggestions
Serve Sopa de Tortilla with:
- Mexican rice
- Grilled chicken
- Fresh guacamole
- Refried beans
- Cornbread
- Quesadillas
- Fresh salad
It also makes an excellent starter for a Mexican-themed dinner.
Common Mistakes to Avoid
Overcooking Tortilla Strips
Burned tortillas become bitter.
Skipping the Blending Step
The soup loses its characteristic smooth texture.
Underseasoning
The broth should be well-seasoned to support the toppings.
Adding Toppings Too Early
They can become soggy.
Boiling Too Vigorously
A gentle simmer produces the best flavor.
Health Benefits
Rich in Vegetables
Tomatoes and onions contribute vitamins and antioxidants.
Good Source of Fiber
Especially when topped with avocado and vegetables.
Protein Options
Chicken, beans, and cheese can increase protein content.
Balanced Meal
Offers carbohydrates, healthy fats, and protein.
Nutrient-Dense
Contains vitamins A, C, potassium, and other important nutrients.
Frequently Asked Questions
What Is the Difference Between Tortilla Soup and Taco Soup?
Tortilla soup has a tomato-based broth and crispy tortilla strips, while taco soup is usually thicker and contains ground meat and beans.
Can I Bake the Tortilla Strips Instead of Frying?
Yes. Bake at 375°F (190°C) for 10–12 minutes until crisp.
Can I Use Flour Tortillas?
Corn tortillas provide the traditional flavor and texture.
How Spicy Is This Soup?
Moderately spicy. Adjust the chipotle pepper amount to suit your preference.
Can I Make It Vegetarian?
Absolutely. Simply substitute vegetable broth for chicken broth.
Nutritional Information
Per Serving (Without Optional Toppings)
- Calories: 210
- Protein: 5g
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Sugars: 6g
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 520mg
- Vitamin A: 15% DV
- Vitamin C: 20% DV
- Calcium: 4% DV
- Iron: 8% DV
