Mexican 30 min

Sopa de Tortilla

Name: Sopa de Tortilla
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 dried pasilla chiles, toasted; 4 Roma tomatoes, halved and roasted; ½ white onion, roasted; 4 cloves garlic, roasted; 6 cups chicken broth; 8 corn tortillas, cut into thin strips; 1 cup vegetable oil for frying; 2 tablespoons vegetable oil for sauce; 1 avocado, diced; 1 cup Oaxacan cheese, shredded; Mexican crema for drizzling; Fresh lime and cilantro for serving

comfort-foodspicyvegetarian

Ingredientsfor 2

380

Cal

12g

Protein

36g

Carbs

24g

Fat

14 dried pasilla chiles, toasted
24 Roma tomatoes, halved and roasted
3½ white onion, roasted
44 cloves garlic, roasted
56 cups chicken broth
68 corn tortillas, cut into thin strips
71 cup vegetable oil for frying
82 tablespoons vegetable oil for sauce
91 avocado, diced
101 cup Oaxacan cheese, shredded
11Mexican crema for drizzling
12Fresh lime and cilantro for serving

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Instructions

1
Fry the tortilla strips in hot oil (350°F) in batches for 2–3 minutes until golden and crispy. Drain on paper towels, season with salt immediately.
2
Blend the toasted pasilla chiles (seeds and stems removed), roasted tomatoes, onion, and garlic with 1 cup chicken broth until completely smooth.
3
Heat 2 tablespoons oil in a pot over high heat. Pour in the blended sauce and fry, stirring constantly, for 5 minutes until it darkens and thickens and the raw flavor cooks off. Add remaining broth, bring to a simmer, and cook 10 minutes. Season with salt.
4
Ladle the hot broth into bowls, pile in a generous mound of crispy tortilla strips, top with diced avocado, shredded cheese, and a drizzle of crema. Add a squeeze of lime and fresh cilantro. Serve immediately so the chips stay crunchy.