Sopa Tortilla Recipe

Prepare aromatics

Peel and quarter the onion. Smash the garlic cloves with the flat side of a knife. Roughly chop the tomatoes, carrot, and celery into large chunks.

Sear chicken

In a 5-6 quart pot, heat 1 tablespoon vegetable oil over medium-high heat. Season the chicken thighs with 1/2 teaspoon salt and a pinch of black pepper. Sear chicken 2-3 minutes per side until lightly browned. Remove and set aside.

Build broth

In the same pot, add the quartered onion, smashed garlic, chopped tomatoes, carrot, and celery. Cook 4-5 minutes, stirring, until vegetables begin to soften and tomato juices release. Add 6 cups chicken broth, bay leaf, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1 teaspoon ground cumin. Return seared chicken to the pot.

Simmer

Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 25-30 minutes until chicken is cooked through and vegetables are tender.

Shred chicken and strain (optional)

Remove chicken to a cutting board and shred with two forks. If you prefer a clearer broth, scoop out the solid vegetables and strain the broth through a fine-mesh sieve into a clean pot, pressing solids to extract flavor, then return shredded chicken to the strained broth. Taste and adjust seasoning with salt and lime as needed.

Prepare tortillas

Stack tortillas and cut into 1/4- to 1/2-inch wide strips (or cut into triangles). Pat dry with a clean towel to remove surface moisture.

Fry tortillas

In a medium skillet or shallow pot, heat 1/2 cup vegetable oil over medium-high heat until shimmering and a small tortilla scrap sizzles immediately (about 350°F if using a thermometer). Fry tortilla strips in batches for 1-2 minutes, stirring occasionally, until crisp and golden. Remove to a paper towel-lined tray and season immediately with a light pinch of salt. For a lighter option, brush both sides with oil and bake at 400°F for 10-12 minutes, turning once.

Prepare toppings

Thinly slice radishes and scallions. Chop cilantro. Cube or slice avocado and crumble the queso fresco or cotija. Cut limes into wedges. If using dried chiles: remove stems and seeds, toast in a dry skillet 20-30 seconds per side until fragrant, then soak in hot water 10 minutes, puree with a little soaking liquid and a pinch of salt, and stir a spoonful into the broth for a deeper chile flavor.

Assemble & serve

Ladle hot broth and shredded chicken into bowls. Add a generous handful of crispy tortilla strips to each bowl (they will soften as they sit). Top with sliced radishes, scallions, chopped cilantro, avocado, and crumbled queso fresco. Squeeze lime over each bowl to taste. Serve extra tortilla strips on the side for added crunch.