Traditional Tortilla Soup Sopa De Tortilla Recipes

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.

CLASSIC TORTILLA SOUP

Steps:

• For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
• For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
• To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)

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.

SOPA AZTECA

Steps:

• Bring a pot of water to a boil over high heat. Add chile peppers and boil until soft, about 10 minutes. Transfer peppers to a dish and let cool slightly, about 5 minutes; reserve chile water. Remove and discard stems and seeds from peppers, keeping a few seeds if you like a spicy soup.
• Combine chiles, tomatoes, onion, bouillon, oregano, and thyme in an electric blender; add as much reserved chile water as possible to fill line. Blend until liquefied.
• Strain chile mixture into a large pot. Add remaining chile water, adding additional water if necessary. Bring to a boil over high heat. Reduce heat to low and let simmer, 20 to 30 minutes. Season with salt and pepper.
• Heat oil in a pan over medium heat. Fry tortilla strips in the hot oil under golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate to absorb excess oil.
• Distribute soup evenly between serving bowls and garnish with fried tortilla strips, crema, lime wedges, and avocado.

SOPA DE TORTILLA

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.

TORTILLA SOUP (SOPA DE TORTILLA)

Steps:

• Heat the oil in a saucepan over med/high heat for a couple minutes.
• Begin frying the tortilla strips in batches until golden brown and crisp, turning after a minute or two, about 2-4 minutes in total.
• Drain on paper towels and set aside.
• Discard all but 2 tablespoons of the oil and turn the heat to meduim.
• Add the garlic and onion, and saute until softened, about 5 minutes.
• Add the chiles, tomatoes and half the tortilla strips and cook another 5 minutes.
• Add the chicken stock and bring to a boil, them simmer for 20 minutes.
• Let the soup cool slightly, and then using an immersion blender, or an upright blender, puree the mixture until smooth.
• Return mixture to the stove over medium heat, stir in the chicken and heat through.
• Season with lime juice, salt and pepper.
• Garnish with the cilantro, cheese, avocado, and the remaining tortilla strips, enjoy!