Sopa de Tortilla

Tomato and chili broth with crisp tortilla strips.

Ingredients

• 8 Corn tortillas
• 6 Tomatoes
• 1 Onion
• 4 cloves Garlic
• 3 Dried chilies
• 8 cups Chicken stock
• 1 Avocado
• 1 cup Fresh white cheese
• ½ cup Sour cream
• ½ cup Coriander
• 2 cups Frying oil
• 2 tsp Salt

Method

1. Fry the strips — Cut the tortillas into thin strips and fry until crisp; drain and salt.
2. Char the base — Blacken the tomatoes, onion and garlic in a dry pan for depth.
3. Blend and fry — Blend smooth, then fry the purée in a little oil for 10 minutes until it darkens.
4. Add stock — Pour in the stock and simmer 20 minutes.
5. Fry the chilies — Fry whole dried chilies briefly for garnish.
6. Sopa is ready — Add the tortilla strips only at the table so they stay crisp, with avocado, cheese and cream.

More Mexico recipes

• Tacos al Pastor
• Guacamole
• Enchiladas Rojas
• Pozole Rojo
• Chiles Rellenos
• Tamales