Easy Sopa de Tortilla

Indulge in the comforting flavors of Easy Sopa de Tortilla, a classic Mexican soup that warms both the heart and soul. This delightful dish features tender shredded chicken and a rich, flavorful broth made from tomatoes and authentic chiles. Topped with crispy tortilla strips, creamy Mexican crema, and fresh avocado, each bowl is a perfect balance of textures and tastes.

Quick to prepare, this sopa de tortilla is not only delicious but also a fantastic way to enjoy the vibrant flavors of Mexican cuisine. Perfect for any occasion, it’s sure to become a family favorite!

Easy Sopa de Tortilla

Ingredients:

2-3 corn tortillas, cut into strips (or use tortilla chips)

Salt (to taste)

1 chicken breast (boneless, skinless)

2-3 tomatoes, chopped

2-3 cloves garlic

1/2 onion, chopped

2-3 dried Chile guajillo, stemmed and seeded

2-3 dried Chile puya, stemmed and seeded

1 cup chicken broth (from boiled chicken)

1/2 cup Mexican crema (or sour cream)

1/2 cup queso fresco, crumbled

1 avocado, sliced (optional)

Fresh cilantro, chopped (for garnish)

Instructions:

Step 1: Prepare Tortilla Strips

Heat oil in a deep skillet over medium heat.

Fry the tortilla strips until golden and crispy, then remove and drain on paper towels.

Sprinkle with salt while they’re still hot.

Step 2: Cook the Chicken

In a pot, boil the chicken breast in salted water until fully cooked (about 15-20 minutes).

Remove the chicken and let it cool.

Once cool, shred the chicken into bite-sized pieces.

Step 3: Make the Sauce

In a blender, combine the tomatoes, garlic, half of the onion, Chile guajillo, Chile puya, and salt.

Blend until smooth.

Step 4: Cook the Broth

Strain the blended mixture into a pot, discarding any solids.

Add the chicken broth (reserved from boiling the chicken) and bring to a boil.

Stir in the shredded chicken and let it simmer for a few minutes.

Step 5: Serve

Ladle the soup into bowls and top with the crispy tortilla strips.

Add a dollop of Mexican crema, crumbled queso fresco, and sliced avocado if desired.

Garnish with fresh cilantro.

Step 6: Enjoy

Serve hot and enjoy your comforting bowl of sopa de tortilla!

Feel free to customize the toppings and enjoy this flavorful dish!

Notes:

Tortilla Options: For the best flavor and texture, freshly fried corn tortillas are recommended. However, if you’re short on time, store-bought tortilla chips can be a convenient alternative.

Chicken Cooking Tip: You can use rotisserie chicken for a quicker option. Just shred the meat and skip the boiling step.

Chili Variety: Adjust the heat level by varying the amount of Chile guajillo and Chile puya. For a milder soup, use fewer chiles or opt for less spicy varieties.

Broth Enhancement: If you want a richer flavor, you can add some spices like cumin or coriander to the broth. Fresh lime juice added just before serving can also brighten the flavors.

Custom Toppings: Feel free to customize toppings based on your preference. Other great options include sliced radishes, diced onions, or crumbled tortilla chips for added crunch.

Storing Leftovers: Store any leftover soup in an airtight container in the fridge for up to 3 days. The tortilla strips may lose their crispiness, so you can add fresh ones when reheating.

Garnish Ideas: Consider adding fresh lime wedges or a sprinkle of chili powder on top for extra flavor and presentation.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this soup vegetarian?

Yes! To make a vegetarian version, substitute the chicken with cooked beans (like black or pinto beans) and use vegetable broth instead of chicken broth.

You can also add more vegetables for added flavor.

How can I adjust the spice level?

To control the spice level, you can reduce the number of Chile guajillo and Chile puya used, or remove the seeds before blending.

For extra heat, consider adding a chopped jalapeño or a pinch of cayenne pepper.

Can I prepare the soup in advance?

Yes, you can prepare the soup ahead of time.

Make the broth and shred the chicken, then store them separately in the refrigerator.

When ready to serve, reheat the broth, add the chicken, and top with fresh tortilla strips.

What can I use instead of queso fresco?

If you don’t have queso fresco, you can use crumbled feta cheese, cotija cheese, or even shredded Monterey Jack or cheddar cheese as alternatives.

Each will provide a slightly different flavor and texture.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave, adding a little extra broth or water if needed to maintain consistency.

What type of tomatoes should I use?

You can use fresh ripe tomatoes, canned diced tomatoes, or even roasted tomatoes for a richer flavor.

If using canned, opt for those packed in juice for the best results.

Do I need to strain the blended mixture?

Straining the blended mixture is recommended to achieve a smooth broth and remove any solids.

However, if you prefer a chunkier texture, you can skip this step.

How can I make the tortilla strips crispy?

To ensure crispy tortilla strips, fry them in hot oil until golden brown.

Avoid overcrowding the pan, as this can cause them to steam rather than fry.

Drain them on paper towels immediately after frying.

Can I use store-bought chicken broth?

Yes, you can substitute homemade broth with store-bought chicken broth.

Just be mindful of the salt content and adjust your seasoning accordingly.

Is it possible to freeze the soup?

While you can freeze the soup, it’s best to freeze the broth and chicken separately from the tortilla strips.

The tortillas will lose their crispiness upon thawing.

Reheat the broth and add fresh tortilla strips when serving.