Mexican
Sopa de Tortilla (Mexican Tortilla Soup)
★★★★½ (4.6)
A brothy tomato-based soup deepened with roasted chiles, topped with crispy tortilla strips, avocado, and cheese - warming, easy, and endlessly customizable with whatever toppings you have.
- Charring the vegetables first builds deep flavor without any fancy technique
- Blending raw tortilla strips into the base naturally thickens the broth
- Fully customizable toppings make it easy to feed picky eaters too
- 6 corn tortillas, cut into thin strips, divided
- 3 tbsp vegetable oil, divided
- +11 more ingredients
- Heat 2 tablespoons of oil in a large pot over medium-high heat. Fry half the tortilla strips for 2 to 3 minutes, stirring, until golden and crisp. Remove to a paper-towel-lined plate and set aside as garnish; save the remaining raw strips for the soup base.
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