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Soupe à la tortilla

Name: Soupe à la tortilla
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: MX
Ingredients: 8 corn tortillas, cut into thin strips; 100 ml vegetable oil, for frying; 2 dried pasilla chillies, stems and seeds removed; 500 g ripe tomatoes; ½ white onion; 2 garlic cloves; 1.2 litres vegetable or chicken stock; 1 sprig fresh epazote or oregano (optional); 1 tsp salt; 1 avocado, diced; 100 g queso fresco or feta, crumbled; 4 tbsp Mexican crema or sour cream; 1 lime, cut into wedges

15m

Prépa

35m

Cuisson

Portions

Facile

Difficulté

Bouillon de tomate et piment versé sur des lanières de tortilla croustillantes, avocat, fromage frais et crème.

#mexican#soup#tortilla#tomato#pasilla#avocado

Portions

4portions

Ingrédients

Nutrition

calories430

protein11g

carbs36g

fat28g

fiber9g

Par portion

Étapes

Fry the tortilla strips

Heat the oil in a deep 20 cm (8-inch) pan or skillet over medium-high heat. Fry the tortilla strips in batches for 1–2 minutes until golden and crisp, then drain on kitchen paper.

8 tortillas, cut into strips
100 ml vegetable oil

✅ C'est prêt quand : strips are golden and crisp

Fry the chillies

In the same hot oil, fry the pasilla chillies for 10–15 seconds until they puff and darken slightly, then drain. Break one chile into pieces for garnish and set the other aside for the broth.

2 dried pasilla chillies
same oil oil, from step 1 (same oil)

✅ C'est prêt quand : chillies are puffed and slightly darker

Blend the base

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Fry the base

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Simmer the soup

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Serve

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Fry the tortilla strips

Heat the oil in a deep 20 cm (8-inch) pan or skillet over medium-high heat. Fry the tortilla strips in batches for 1–2 minutes until golden and crisp, then drain on kitchen paper.

8 tortillas, cut into strips
100 ml vegetable oil

✅ C'est prêt quand : strips are golden and crisp

Fry the chillies

In the same hot oil, fry the pasilla chillies for 10–15 seconds until they puff and darken slightly, then drain. Break one chile into pieces for garnish and set the other aside for the broth.

2 dried pasilla chillies
same oil oil, from step 1 (same oil)

✅ C'est prêt quand : chillies are puffed and slightly darker

Blend the base

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry the base

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Simmer the soup

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Serve

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History & Culture

The Story Behind the Dish

📍 Mexico City and central Mexico📅 Traditional🍲 MX

Sopa de tortilla, also called sopa azteca, is a classic of the Mexico City table. It is another clever use for leftover tortillas: fried into crisp strips, they soften slowly in a rich broth flavoured with tomato and smoky pasilla chilli.

The toppings are half the fun, and every family has its favourites: avocado, cheese, crema, chicharrón or even a little fried pork rind.