Sopa de Tortilla

A smoky tomato and chilli broth served over crisp tortilla strips with avocado, cheese and soured cream.

TIME BREAKDOWN
Prep: 15 min
Cook: 30 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 8 corn tortillas, cut into thin strips
  • Vegetable oil, for frying
  • 3 dried pasilla chillies, stalks and seeds removed
  • 4 ripe tomatoes, halved
  • 1/2 white onion, roughly chopped
  • 3 cloves garlic, peeled
  • 1.2 litres chicken stock
  • 1 tbsp vegetable oil
  • 1 sprig fresh epazote or 1/2 tsp dried (optional)
  • 1 tsp fine salt
  • 1 ripe avocado, diced
  • 150g queso fresco or mild feta, cubed
  • 100ml soured cream
  • 2 limes, cut into wedges

Method

  1. Heat 2cm of oil in a frying pan and fry the tortilla strips in batches for 1 to 2 minutes until crisp and golden. Drain on kitchen paper.

  2. Toast the pasilla chillies in a dry pan for 30 seconds per side, then soak in hot water for 15 minutes and drain.

  3. Blend the chillies with the tomatoes, onion, garlic and 200ml of the stock until smooth.

  4. Heat 1 tbsp of oil in a large pan, add the purée and fry for 8 minutes until thickened and darkened.

  5. Add the remaining stock and epazote if using and simmer for 15 minutes. Season with the salt.

  6. Divide the tortilla strips, avocado and cheese between bowls and ladle the hot soup over. Top with soured cream and serve with lime wedges.