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Mexican: Sopa de Tortilla (Tortilla Soup)

Source of Recipe

From "The Mexican Home Kitchen" by Mely Martínez


Recipe Introduction

"Tortilla soup is one of the most famous soups from central Mexico. There are several variations to the recipe, and they can include shredded chicken, roasted poblano peppers, and even chicharrones. What makes this soup special (and famous!) are the garnishes; the combination of the crispy tortillas and the creamy avocado chunks make for a spoonful of heaven."

List of Ingredients

â—¦ 2 medium tomatoes
â—¦ 2 cloves garlic, unpeeled
â—¦ â…“ medium white onion
â—¦ 6 cups chicken broth, plus more if needed
â—¦ 5 tablespoons vegetable oil, divided
â—¦ 6 corn tortillas (day-old tortillas are best)
â—¦ 1 sprig epazote (about 4 leaves)
â—¦ Salt and pepper, to taste
â—¦ 1 or 2 pasilla peppers, sliced into rings

Garnishing and to Serve:
â—¦ 1 ripe avocado, halved, pitted and diced
â—¦ 1 cup panela cheese, cut into small cubes
â—¦ Mexican crema
â—¦ Lime wedges
â—¦ 1 ½ cups shredded and cooked chicken (optional)
â—¦ 1 roasted poblano pepper, cut into strips (optional)
â—¦ Chopped onion, to taste (optional)
â—¦ Chopped fresh cilantro, to taste (optional)



Recipe

Preheat a comal or large skillet over medium-high heat, then roast the tomatoes, garlic, and onion, turning them so they can roast evenly. Once roasted, peel the tomatoes and garlic. Place the roasted vegetables in a blender. Blend until smooth, adding about 1 cup chicken broth, if needed.

In a large saucepan, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the tomato sauce and cook for about 3 minutes. When the sauce starts to boil, reduce the heat and simmer for 5 minutes. The sauce will reduce and change to a darker color. While the sauce is cooking, cut the tortillas into thin strips that are 2 inches long and ½-inch wide. Set aside.

Add the chicken broth to the sauce, increase the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 10 to 12 more minutes. Add the epazote and season with the salt and pepper. Simmer for 3 more minutes.

In a large skillet, heat the remaining 4 tablespoons oil and fry the tortilla strips until they are crispy and take on a golden color, about 4 minutes (fry them in batches so you don't overcrowd the skillet). Remove the fried tortillas with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil.

In the remaining oil, fry the pasilla pepper rings. These will get crispy quickly. Once they do, immediately remove them and set aside. Ladle the soup into medium bowls and top with the tortilla strips. Place the garnishes in serving dishes for everyone to add to their own bowls.

Makes 4 servings