Sopa de Tortilla

Name: Sopa de Tortilla
Total time: 40 min
Yield: 4 servings
Ingredients: 6 cups chicken broth; 6 corn tortillas; 2 medium ripe tomatoes; 0.25 medium onion; 2 cloves garlic; 1 dried chile pasilla; 1 diced avocado; 0.5 cup sour cream; 0.5 cup crumbled queso fresco; 1 cup vegetable oil; to taste salt

Indulge in a comforting and flavorful chicken broth soup, garnished with crispy tortilla strips, avocado, and fresh cheese.

Mexican⏱ 40 min⚠ Contains 3 allergen(s)

✨ High in fat✨ Good source of fiber

Ingredients

Chicken broth6 cups
Corn tortillas6
Ripe tomatoes2 medium
Onion0.25 medium
Garlic2 cloves
Chile pasilla1 dried
Avocado1 diced
Sour cream0.5 cup
Queso fresco0.5 cup crumbled
Vegetable oil1 cup
Saltto taste

Nutrition (per serving, makes 4)

Calories442 kcal

Protein10.2 g

Carbs28.5 g

Fat33.9 g

Fiber6.7 g

Sugar1.9 g

Sodium570 mg

Vitamin C11.2 mg

Iron1.1 mg

Calcium100 mg

Potassium320 mg

Estimated values.

Steps

1Fry strips of corn tortillas in vegetable oil until golden and crispy, then set aside.
2Roast or boil tomatoes, onion, garlic, and chile pasilla, then blend until smooth and strain to create a base.
3Heat a little oil in a pot, add the blended tomato mixture, and cook for a few minutes.
4Pour in chicken broth, then bring to a simmer and season with salt.
5Ladle the hot soup into bowls, then top generously with crispy tortilla strips, diced avocado, a dollop of sour cream, and crumbled queso fresco.