Mexican cuisine · Soups & Stews

Sopa de Tortilla

Roasted tomato-chili soup with crispy tortilla strips, avocado and cheese.

Ingredients · for 4 servings

• 6 corn tortillas
• 6 tomatoes
• 1 onion
• 3 garlic cloves
• 1 dried pasilla chili (or substitute 1 tsp chipotle powder)
• 1.2 l chicken or vegetable stock
• 1 avocado
• 100 g cheese (diced)
• 100 g sour cream
• 1 lime
• 6 tbsp oil
• Salt

Instructions

1. Roast the tomatoes, onion and garlic all over in a dry pan until dark – the roasted flavor makes the soup.
2. Briefly toast the chili in the pan, then soak it in hot water for 10 min.
3. Purée the roasted vegetables with the chili until smooth and simmer in 2 tbsp oil for 5 min.
4. Top up with the stock, season with salt and simmer for 15 min.
5. Cut the tortillas into strips and fry in the remaining oil until crisp and golden; drain on paper towels.
6. Ladle the soup into bowls and serve with tortilla strips, diced avocado, cheese, sour cream and lime wedges.