🍲 Sopa de Tortilla
Sopa de tortilla, also called tortilla soup, is a Mexican soup of chicken simmered in a tomato and chipotle broth, served over crisp strips of corn tortilla. Each bowl is topped with diced avocado, crumbled cheese and a swirl of cream. It is smoky and lightly spicy, with crunchy strips that slowly soften in the hot broth.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g chicken breast
- 4 tomatoes (about 500 g)
- 1 onion and 2 garlic cloves
- 1–2 chipotle chillies
- 1 l water
- 100 g tortilla strips (baked or fried)
- 1 avocado, diced
- 60 g crumbled fresh cheese
- 4 tbsp cream
Method
- Simmer the chicken in the water with half the onion and salt for 20 minutes, then remove and shred it.
- Blend the tomatoes, remaining onion, garlic and chipotle until smooth.
- Cook the tomato purée in a pot for 5 minutes, then add the chicken broth and simmer 10 minutes more.
- Return the shredded chicken to the soup and season.
- Put tortilla strips in bowls, ladle the soup over and top with avocado, cheese and cream.
How to make it lighter
- Bake the tortilla strips instead of frying them.
- Use a small spoon of cream and a little cheese, or pick just one of the two.
- Use half an avocado for four bowls and add extra chicken for a more filling soup.
History
Tortilla soup is closely associated with central Mexico and is often linked to Mexico City, where it is also known as sopa azteca. It is a common starter in Mexican homes and restaurants today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →