Sopa de Tortilla

Alright, let's dive into this deliciousness!

Sopa de Tortilla: Authentic Mexican Comfort in a Bowl

Fancy a bowl of sunshine? are you looking for the best soup to warm you up? this recipe for chicken soup , also known as sopa de tortilla, is pure comfort food! honestly, this mexican staple is like a warm hug on a chilly day, packed with flavour and ready in just over an hour.

What Makes Tortilla Soup So Special?

This iconic soup hails from mexico city. it's a vibrant mix of a rich tomato broth. topped with crispy tortilla strips, creamy avocado, and a good squeeze of lime juice.

Think of it as a celebration in a bowl, perfect for a sunday food gathering or a cosy weeknight dinner soups .

Quick & Easy (ish)

Don’t let the name intimidate you! while getting that authentic flavour needs a bit of love, it's totally achievable. it’s a medium difficulty.

It takes only 30 minutes to prep and about 45 minutes to cook. in an hour and 15 minutes. this chicken soup quick recipe makes about 6 servings.

So, Why This Soup?

Besides being incredibly tasty, this soup is packed with goodness! it's a great source of vitamins and antioxidants from the tomatoes and peppers.

It will sure feed your family with comforting food . plus, it's customizable – add more jalapeños if you're feeling brave! this broth chicken soup can be elevated into the best dish you made,

Ready to get cooking? Let's gather our ingredients... and maybe put on some good music!

Alright, let's dive into what makes this sopa de tortilla sing – the ingredients and the gear! honestly, it's all pretty straightforward, so don't feel intimidated.

It’s a recipe for chicken soup , but way more fun!

Sopa de Tortilla Recipe Card

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Preparation time:30 Mins

Cooking time:45 Mins

Servings:6 servings

Ingredients:

• 6 corn tortillas (6-inch diameter), cut into 1/4-inch strips
• 3 tablespoons vegetable oil
• Salt to taste
• 2 tablespoons vegetable oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 6 cups chicken broth (low sodium preferred)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 avocados, diced
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 2 limes, cut into wedges
• Sour Cream or Mexican Crema (optional)

Instructions:

• Heat oil in a skillet or deep fryer. Fry tortilla strips in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt. Alternatively, bake on a baking sheet at 375°F (190°C) until crispy, flipping halfway.
• In the pot, heat oil over medium heat. Add onion and cook until softened. Add garlic and jalapeño and cook until fragrant.
• Stir in oregano and cumin. Cook for 1 minute. Add crushed tomatoes and cook for 5 minutes, stirring occasionally.
• Pour in chicken broth and add bay leaf. Bring to a boil, then reduce heat and simmer for at least 20 minutes (longer for more flavor development).
• Remove bay leaf. Taste and adjust seasoning with salt and pepper. If desired, use an immersion blender to partially blend the soup for a smoother texture.
• Ladle soup into bowls. Top with tortilla strips, avocado, queso fresco, cilantro, and a squeeze of lime. Serve immediately with sour cream or Mexican crema, if desired.

Nutrition Facts

Calories:350 calories

Fat:20g

Fiber:5g

Recipe Info

Category:Soup

Cuisine:Mexican

Ingredients & Equipment: The Key to The Best Soup

I always say, good ingredients make good food. You know? Especially when we're talking about Comforting Food like this.

Main Ingredients: Quality Matters

• Tortilla Strips:
  • 6 corn tortillas (6-inch diameter), cut into strips (US: approx. 6 medium; Metric: 6 tortillas, 15cm diameter). Go for good quality corn tortillas! The better the tortilla, the better the flavour.
  • 3 tablespoons vegetable oil (US: 3 tbsp; Metric: 45 ml)
  • Salt to taste
• Soup Base:
  • 2 tablespoons vegetable oil (US: 2 tbsp; Metric: 30 ml)
  • 1 medium yellow onion, chopped (US: 1 medium; Metric: approx. 150g)
  • 2 cloves garlic, minced (US: 2 cloves; Metric: approx. 6g)
  • 2 jalapeño peppers, seeded and minced (adjust to taste) (US: 2; Metric: approx. 20g)
  • 1 teaspoon dried oregano (US: 1 tsp; Metric: 2g)
  • 1 teaspoon ground cumin (US: 1 tsp; Metric: 2g)
  • 1 (28 ounce) can crushed tomatoes (US: 28 oz; Metric: 794g)
  • 6 cups broth Chicken Soup (low sodium preferred) (US: 6 cups; Metric: 1.4 liters). Honestly, low sodium is the way to go – you can always add more salt, but you can't take it away! A proper Broth Chicken Soup is everything
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
• Toppings Galore:
  • 2 avocados, diced (US: 2 medium; Metric: approx. 300g)
  • 1/2 cup crumbled queso fresco (or Monterey Jack) (US: 1/2 cup; Metric: 50g)
  • 1/4 cup chopped cilantro (US: 1/4 cup; Metric: 10g)
  • 2 limes, cut into wedges
  • Sour Cream or Mexican Crema (optional)

Seasoning Notes: Spice It Up!

Oregano and cumin are essential . this chicken soup quick recipe wouldn't be the same without it. for extra flavour, try a pinch of smoked paprika.

If you are feeling a dinner soups with some extra zing, add a serrano pepper instead of a jalapeno! remember the best chicken with potatoes recipes contain perfectly balanced spice.

I do love to feel that comforting food caress.

Equipment Needed: Keep It Simple

• Large pot or Dutch oven. This is your workhorse. Make sure it’s big enough!
• Large skillet or deep fryer (for tortilla strips). If you're baking them, a baking sheet will do!
• Slotted spoon or spider (if frying)
• Cutting board
• Sharp knife

That’s it! nothing too fancy, just the basics. i remember the first time i tried making this, i only had a tiny saucepan.

Let's just say it overflowed. so, learn from my mistakes! now, what are you waiting for? let's get cooking this sunday food !

Right then, let's dive into some proper comforting food ! forget your ready meals, we're making sopa de tortilla: authentic mexican comfort in a bowl .

This recipe for chicken soup is way more exciting. imagine a hug in a bowl. sounds good, doesn’t it? like that sunday food that just hits the spot.

It will make you feel like you're in a traditional restaurant in mexico.

This broth chicken soup originates from Mexico City. It’s a wonderful mix of tasty, spicy, and fresh flavors. Perfect for a cozy weeknight! It's rated medium on the difficulty scale.

Prep Like a Pro: Your Sopa Mise en Place

Essential mise en place is key, honestly! chop the onion, mince the garlic and jalapeños, dice the avocado, measure out the spices – get everything ready before you even turn on the hob.

Prep time: 30 minutes. organization is everything.

Safety first, especially with those jalapeños! Don’t touch your eyes!

The Sopa de Tortilla Step-by-Step

1. Crispy Tortilla Time: Heat 3 tablespoons of oil in a skillet. Fry 6 tortilla strips in batches until golden. Remove and drain. Season with salt. Alternatively, bake at 375° F ( 190° C) until crispy, flipping halfway.
2. Aromatics Awakening: In a large pot, heat 2 tablespoons of oil. Add 1 chopped onion and cook until softened. Add 2 minced garlic cloves and 2 minced jalapeños. Cook until fragrant. Oh my gosh, it smells good!
3. Spice it Up: Stir in 1 teaspoon of oregano and 1 teaspoon of cumin. Cook for 1 minute . Add 1 (28 ounce) can of crushed tomatoes. Cook for 5 minutes .
4. Broth is Boss: Pour in 6 cups of chicken broth. Add 1 bay leaf. Bring to a boil, then simmer for at least 20 minutes . Longer for more flavour.
5. Season to Perfection: Remove bay leaf. Taste and adjust seasoning with salt and pepper.
6. Garnish and Go: Ladle soup into bowls. Top with tortilla strips, 2 diced avocados, 1/2 cup of queso fresco, 1/4 cup of cilantro, and lime wedges. Serve with sour cream.

Pro Tips for a Next-Level Sopa

Toast your spices! It really does make a difference. Frying the tortillas ensures they get crispy. Fresh lime juice is essential! Try making chicken soup quick by using ready made broth, otherwise, homemade broth makes this the best soup !

Common mistake? overcrowding the tortilla strips while frying. don’t do it! make-ahead option? the soup base can be made a day ahead.

This potato and chicken soup is not only perfect for dinner soups but also easy to make, so you can add potatoes and chicken with potatoes recipes .

This sopa de tortilla is far more than just a recipe for chicken soup ; it's a celebration of flavors, a trip back to the comforting tastes of home, and a fantastic dish to warm you up on chilly evenings.

So gather your ingredients, put on some music, and let’s get cooking! you'll be saying "arriba!" in no time.

Alright, let's dive into some essential recipe notes for the sopa de tortilla: authentic mexican comfort in a bowl . this is where we really personalize the best soup and make it your own.

Think of these as friendly suggestions, not strict rules. cooking should be fun, right? you know, comforting food on a sunday food .

Recipe Notes: Tweaks, Tips and Deliciousness

Serving Like a Pro

Presentation matters. honestly, it does. ladle that beautiful broth chicken soup into warm bowls. pile on those crispy tortilla strips high.

A generous dollop of sour cream and a bright green sprig of cilantro? oh my gosh, now we're talking.

For a bit of flair, use warmed bowls. it makes the soup feel extra special. got some colorful serving spoons? perfect! pair it with a frosty mexican beer or a zingy margarita for that full chicken soup quick experience.

A side of simple rice complements the soup.

Storage Secrets: Keeping That Flavour Alive

Got leftovers? Lucky you! Dinner soups like this are even better the next day.

Refrigeration: Store the soup in an airtight container in the fridge for up to 3 days.

Freezing: While freezing is possible, the tortilla strips will lose their crispness. Freeze the soup base separately for up to 2 months. When reheating, add fresh tortilla strips.

Reheating: Gently reheat on the stovetop or in the microwave. Add a splash of chicken broth if it's thickened too much.

Mix It Up! Variations For Every Taste

Don't be afraid to experiment. That's how amazing dishes are born.

Dietary adaptations: for a vegetarian version, swap the chicken broth for vegetable broth. throw in some black beans or chickpeas for added protein.

If you're looking for chicken with potatoes recipes , consider adding small diced potatoes and some chiles

Seasonal Swaps: In the summer, use fresh, ripe tomatoes instead of canned. During autumn, roasted butternut squash adds a lovely sweetness.

Nutrition Nuggets: Feel Good Food

Here's the lowdown: one serving clocks in around 350 calories, 15g of protein, 20g of fat, 30g of carbs and 5g of fiber.

It's a decent recipe for chicken soup ! but remember, these are estimates. actual values depend on your specific ingredients.

The key health benefits? Tomatoes are packed with antioxidants. Chicken broth is soothing when you're feeling under the weather. Plus, it's just plain good for the soul.

So there you have it. Some extra tips to help you nail your Potato and chicken soup . Now go get your apron and have fun. You got this!