How to Make Sopa de Tortilla (Traditional & Healthy Version)
Sopa de Tortilla, also known as tortilla soup, is a beloved classic in Mexican cuisine, renowned for its vibrant flavors and comforting warmth. Originating from central Mexico, this dish is a staple in both rural and urban households, celebrated for its resourcefulness in using leftover tortillas. The soup is traditionally made with a rich tomato and chile broth, garnished with crispy tortilla strips, avocado, cheese, and sometimes shredded chicken, creating layers of texture and flavor. Sopa de Tortilla embodies the essence of Mexican culinary traditions, blending indigenous ingredients like corn and chiles with the influence of Spanish cuisine introduced centuries ago. Its taste is a harmonious balance of smokiness, mild heat, and tangy notes, thanks to roasted tomatoes and dried chiles such as pasilla or ancho. Each spoonful delivers a delightful crunch from the tortilla strips and a creamy finish from avocado and cheese. For anyone seeking authentic Mexican flavors, Sopa de Tortilla offers a wholesome, satisfying soup that’s both filling and nourishing. Its popularity across Mexico makes it a perfect introduction to the country's vibrant food culture, while its adaptability ensures it can be prepared in a health-conscious way for calorie trackers worldwide.
Ingredients
- 4 Corn tortillas (Tortilla de maíz)
- 120 g Chicken breast (Pechuga de pollo, cooked and shredded)
- 2 medium Tomatoes (Jitomate)
- 1 Dried pasilla chile (Chile pasilla, stemmed and seeded)
- 1/2 White onion (Cebolla blanca)
- 1 Garlic clove (Ajo)
- 3 cups Chicken broth (Caldo de pollo, low sodium)
- 1/2 Avocado (Aguacate, sliced)
- 30 g Queso fresco (Mexican fresh cheese, crumbled)
- 1 tablespoon Vegetable oil (Aceite vegetal, for frying)
- 1/2 teaspoon Salt
- 2 tablespoons Fresh cilantro (Cilantro, chopped)
- 1 Lime (Limón, cut into wedges)
Step-by-step instructions
Step 1 · Slice the corn tortillas into thin strips
Slice the corn tortillas into thin strips. Heat 1 tablespoon of vegetable oil in a large skillet and fry the strips until golden and crispy. Drain on paper towels.
Step 2 · Roast the tomatoes
Roast the tomatoes, onion, and garlic in a dry skillet or oven until lightly charred. Blend together with the dried pasilla chile and 1 cup of chicken broth until smooth.
Step 3 · Pour the blended mixture into a pot
Pour the blended mixture into a pot. Add remaining chicken broth, bring to a boil, then simmer for 10 minutes. Add salt to taste.
Step 4 · Add shredded chicken to the pot and cook for 2 more minutes until h...
Add shredded chicken to the pot and cook for 2 more minutes until heated through.
Step 5 · Divide soup into bowls
Divide soup into bowls. Garnish with crispy tortilla strips, avocado slices, queso fresco, cilantro, and lime wedges.
Step 6 · Serve immediately and enjoy the vibrant taste of traditional Sopa d...
Serve immediately and enjoy the vibrant taste of traditional Sopa de Tortilla.
Why this recipe is healthy
This Sopa de Tortilla recipe is a healthy choice because it uses lean chicken breast, minimal oil, and incorporates a variety of vegetables. The balance of protein, fiber, and healthy fats makes it ideal for calorie-conscious eaters seeking authentic Mexican flavors without excess calories or unhealthy additives. It's naturally gluten-free and adaptable for dietary needs, making it suitable for most health-conscious diets.
A note on tradition
Sopa de Tortilla is a staple in central Mexico, especially in Mexico City and the surrounding regions. Traditionally served as a starter in family gatherings and festive occasions, it reflects the resourcefulness of Mexican cooks who transform simple ingredients into flavorful dishes. The soup is often enjoyed during cooler months and is a common offering in local restaurants and markets. Its versatility and comforting qualities make it a favorite across generations.