SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)
Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.
Provided by jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h14m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
- Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
- Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
- Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
- Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.
Nutrition Facts : Calories 606.3 calories, Carbohydrate 49.5 g, Cholesterol 36.4 mg, Fat 42.4 g, Fiber 10.3 g, Protein 13.1 g, SaturatedFat 10.8 g, Sodium 706.8 mg, Sugar 6.2 g
SOPA DE TORTILLA A LA MEXICANA: TORTILLA SOUP, MEXICAN STYLE
Steps:
- In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.
- To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.
- Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.
MEXICAN TAKE-OUT SOPA DE TORTILLA
So often in restaurants, tortilla soup is made with a starch or stabilizer that causes the soup to be goopy or gummy. It's much better without them. This simple chile and tomato soup is thickened with tortillas (hence the name!) From the Take Out Menu Cookbook
Provided by TxGriffLover
Categories Chicken Breast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Remove the stems, seeds, and ribs from chiles.
- Heat a griddle or heavy skillet over moderate heat until hot but not smoking. Place 1 or 2 chiles on the skillet and toast them, while pressing down on them with tongs or a spatula, for 20 to 30 seconds on each side, or until pliable. Repeat with the remaining chiles.
- Chop the toasted chiles into small pieces and place them in a bowl. Pour enough hot water over the chiles to cover, and let them soak for about 20 minutes or until they are soft.
- Meanwhile, cut 4 of the tortillas into 1-inch squares.
- Heat the oil in a heavy 5-quart pot over medium-high heat. Add the cut tortillas, and saute for 3 or 4 minutes, or until the tortillas turn golden brown. Add the onion, garlic, oregano, and 1/2 tsp of the salt and saute for 3 minutes, or until the onions begin to brown. Remove from the heat.
- Drain the chiles, discarding the liquid. Add the chiles, tomatoes, and stock to the pot and simmer uncovered for 30 minutes, stirring occasionally.
- Remove the soup from the heat and puree it in batches in a blender. Take care to fill the blender only halfway and cover the top with a towel in case the soup leaks out while blending - or use a stick blender.
- Return the pureed soup to the pot and keep it warm over low heat. Add the lime juice and taste for seasoning; adjust if necessary. Thin with additional stock if the soup looks too thick.
- Preheat the oven to 400º.
- Brush both sides of the remaining 4 tortillas with olive oil. Cut the tortillas into matchstick sized strips and the remaining 1/2 tsp of salt and toss so the strips are all seasoned. Bake the tortilla strips until they are crisp, about 15 minutes; set aside.
- To serve, place 1/2 cup of shredded chicken and 2 Tbsp of cheese in each serving bowl. Ladle hot soup on top and garnish each serving with avocado, sour cream, cilantro, tortilla strips, and a wedge of lime. Serve hot.
- Make ahead: The soup base can be made up to 2 days ahead and kept covered in the refrigerator. Reheat over medium heat and proceed with the recipe.
Nutrition Facts : Calories 432.7, Fat 22.7, SaturatedFat 7.5, Cholesterol 78.8, Sodium 527.6, Carbohydrate 27.5, Fiber 6.8, Sugar 4.5, Protein 33.6
SOPA DE TORTILLA
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp. , Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chilies; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain., In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice. , Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chilies. Garnish with avocado and lime if desired.
Nutrition Facts : Calories 354 calories, Fat 24g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 1133mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 10g protein.
SOPA SECA DE TORTILLA CON CREMA (MEXICAN DRY SOUP)
I visited my best friend (Magga) over the Easter holiday & borrowed a few cookbooks from her. I was immediately drawn to *Taste of Mexico* by Elisabeth L. Ortiz, found this recipe among her collection of "70 fiery & flavourful recipes from south of the border" & learned some new lessons on authentic Mexican cuisine. Her intro to the *Soups* section says "Soups are a must for the midday main meal (comida). There are 2 types: aguada (liquid) & seca (dry). The 1st term is self-explanatory, but what is a dry soup? It describes a separate course (traditionally a tortilla or rice dish) served after the more conventional soup & before the main course." I never knew that & this "dry soup" sounds so good to me. (Times were estimated & 15 min allowed for ingredient prep + assembly) *Enjoy* !
Provided by twissis
Categories Cheese
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of oil in a non-stick fry pan. Saute onion + garlic till soft & stir in chopped tomato.
- Cook tomato till thick, then stir in oregano & sugar. Season to taste & set aside in a bowl.
- Wipe the pan clean w/paper towels, heat the remaining oil in the pan & fry the tortillas without allowing them to brown. Drain fried tortilla strips on paper towels.
- Pour a layer of the tomato sauce into a greased flameproof casserole. Add a layer of tortilla strips, a thin layer of cream, another layer of sauce & a layer of grated cheese. Continue till all ingredients have been used, ending w/a layer of cheese.
- Cover casserole & heat through gently on the stovetop ~ or heat through for about 20 min in an oven preheated to 180C (350F).
- *Cooks Tip* ~ Be sure to use corn tortillas for this recipe. If only lrg ones are available, use 8.
- *Personal Note* ~ Altho not a part of the recipe or its authentic intent, I can easily see this dish 1) Converted to a main-course w/the addition of seasoned grd meat or chorizo to the sauce *or* 2) Combined w/a salad to form a meatless main-dish.
SOPA DE TORTILLA
Steps:
- Put the oil in a saucepan over medium-high heat; a couple of minutes later, when the oil is hot, begin to fry the tortilla strips in batches until golden brown and crisp, turning after a minute or two, for a total of 2 to 4 minutes. Drain on paper towels and set aside.
- Discard all but 2 tablespoons of the oil. Turn the heat to medium, add the garlic and onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the chiles, tomatoes, and half the tortilla strips and cook for another 5 minutes. Pour in the chicken stock and bring the mixture to a boil, then simmer for 20 minutes. (You can prepare the soup up to this point and let sit for a few hours or cover and refrigerate for up to a day before proceeding.)
- Cool slightly. Using an immersion blender or an upright blender (be careful to prevent spattering), puree the mixture until smooth. Return to the stove over medium heat, stir in the chicken, and heat through. Season with the lime juice, salt, and pepper. Garnish with the cilantro, cheese, avocado, and remaining tortilla strips and serve.
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- Briefly toast the chiles by using tongs to carefully holding each chile an inch over a gas flame, turning for a few seconds until the chile is blistered and fragrant. (Or alternately, if you have an electric stove, you can heat a skillet over medium-high heat and press the chiles down onto the hot skillet on each side for a few seconds until blistered and fragrant.) Transfer the chiles to a blender or food processor and set aside.
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