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Sopa De Tortilla

The.Tortilla.Guy's picture
This popular soup has as many variations as there are cooks. All seem to have some 'corn' taste, some 'smoky' taste, onion, cheese and of course, some kind of hot pepper. Use the variations depending on the ingredients at hand, and your taste.
Ingredients
  Salt To Taste
  Freshly ground pepper To Taste
  Dried flour tortillas 8 , coarsely crumbled (Tumaro'S, About 2 Cups)
  Oil/Butter 1 Tablespoon
  Onion 1 Medium, chopped fine
  Garlic 6 Clove (30 gm), minced
  Corn 1 , cleaned (1 Ear, Good When You Have To Use Plain Flour Tortillas)
  Chipotle chili 1⁄2 , chopped (Packed In Abodo Sauce, More To Taste)
  Tomatoes/Small tin canned tomatoes 2 Medium
  Tomato paste 3 Tablespoon
  Chicken/Meat or vegetable broth 6 Cup (96 tbs)
  Grated sharp cheddar cheese/Jack cheese 1 Cup (16 tbs)
  Cilantro 1⁄2 Cup (8 tbs), chopped
  Avocado 1 , 1/2 inch cubes or thin slices
  Sour cream 1 Tablespoon
Directions

prepare the vegetable ingredients by grilling on charcoal or toasting on low heat in a frying pan on the top of the stove. Cook slowly so that the vegetable is soft and the skin is gently browned/blackened in places. This could include the tomatoes, the corn, and/or if you don't have chipotle chillies packed in adobo sauce, jalapeno or other peppers. This will impart a vital 'smokey' taste to the soup.

Cut flour tortillas in strips and fry them in oil until lightly browned.

IN a large saucepan (you'll need to cover it when 'sweating' the onions, in a few moments) gently fry the onions for a minute or two, add the minced garlic and allow to cook slowly, covered, on low heat, for about ten minutes, until transparent but not browned.

ADD the tomatoes/tomato paste (you can use all tomato paste - 6 tablespoons, or mix with grilled fresh or canned tomatoes, about a cup, or use all fresh or canned tomatoes, about 2 cups.

ADD the chili pepper. These can be hot, so taste before adding. You can always add heat, but it is hard to get rid of once in the soup. Mix well with the onions and continue cooking on low heat, stirring until well blended. VARIATION: Grill jalapeno or other chili pepper on charcoal, under a broiler or in a pan until soft and flecked with black.

ADD the broth, stir and allow to reduce slightly, about ten minutes. Taste and add salt if needed. (prepared ingredients like tomato paste, packed chipotle chilis and broth may be salty).

DURING this time, if you like a thicker soup, you can measure a few cups of the soup into a blender and liquify the solid ingredients. BE CAREFUL - the soup is hot and if the top of the blender is not firmly on and held in place, you can have hot soup all over the kitchen. Taste for seasoning, add salt and pepper if necessary.

WHEN ready to serve, measure some partially crumbled tortilla chips, grated cheese, cilantro and optional avocado into the soup bowls. Add the soup and garnish with additional cilantro.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Breakfast
Taste: 
Spicy
Method: 
Boiled
Dish: 
Soup
Occasion: 
Cinco De Mayo
Interest: 
Healthy, Quick
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4
Story
another great one for Cinco de Mayo
Subtitle: 
Sopa de Tortilla

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