Sopa De Tortilla Recipe

Prepare and Fry Tortillas

Stack tortillas and cut into 1/4–1/2-inch strips. Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry tortilla strips in batches, stirring occasionally, until crisp and golden, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately season with 1 tsp kosher salt. Reserve.

Sauté Aromatics

In a large heavy pot or Dutch oven, heat 2 tbs vegetable oil over medium heat. Add the chopped yellow onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds more, until fragrant.

Cook Tomatoes

Add the chopped roma tomatoes and 2 tbs tomato paste to the pot. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens and darkens slightly, about 8–10 minutes.

Blend (Optional for Smooth Broth)

For a silky broth, transfer the tomato-onion mixture to a blender or use an immersion blender and purée until mostly smooth. Be careful with hot liquids. Return purée to the pot.

Simmer Soup

Stir in 6 cups chicken broth, 1 tsp dried Mexican oregano, 1 tsp ground cumin, 1.5 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes to develop flavor. Taste and adjust seasoning.

Finish with Cilantro, Lime, and Protein

Remove and discard the bay leaf. Stir in 1/4 cup chopped fresh cilantro and 2 tbs fresh lime juice. If using, add 2 cups cooked shredded chicken and 1 tsp adobo or chipotle and simmer 2–3 minutes until heated through.

Ladle hot soup into bowls. Add a generous handful of crispy tortilla strips to each bowl so some soften in the broth and some remain crunchy. Top with sliced avocado, 2–3 tbs crumbled queso fresco or Monterey Jack per bowl, a few thinly sliced radishes, and jalapeño slices if using. Serve with lime wedges on the side for extra acidity.

If desired, serve additional fried tortilla strips on the side to keep crispy longer. Adjust salt and lime to taste and garnish with extra chopped cilantro.