Sopa de Tortilla (Tortilla Soup )

Sopa de Tortilla (Tortilla Soup )

A simple and fragrant soup, this recipe includes epazote, a herbaceous Latin-American herb affectionately known as Mexican oregano. Combined with guajillo peppers and fresh tomatoes, this soup is both great as a starter or as a main. Recipe courtesy of Chef Elia Herrara.

  • Ingredients

    Fried Tortilla Strips:

    3 cups canola oil to fry the tortillas strips (375 mL)

    4 - 6" (15 cm) corn tortillas, cut into 3/8" (1 cm) strips (4)

    Soup:

    1 Tbsp canola oil (15 mL)

    1 small Spanish onion, diced (1)

    6 Roma tomatoes, diced (6)

    6 dried guajillo chilli peppers, seeds removed (6)

    8 cloves garlic, minced (8)

    4 cups no-salt added chicken stock (1 L)

    1 bunch cilantro (1)

    1 bunch fresh epazote (if you can find in a local market) (1)

    1 1/2 tsp salt (7 mL)

    Garnish:

    queso fresco, crumbled

    lime slices

  • Directions

    Fried Tortilla Strips:

    1. In a large pot over medium-high heat add canola oil. Using a thermometer, bring oil to 350°F (175°C). Add tortilla strips in batches and fry until golden brown and crispy, about 2-3 minutes. Remove strips with slotted spoons and drain on paper towels.  Repeat with remaining strips.

    Soup:

    1. In a non-stick pan, add 1 Tbsp (15 mL) of canola oil over medium-high heat.  Add onions, garlic, tomatoes and sauté for 5-7 minutes.
    2. In a medium-sized pot of boiling water, add guajillo chilli peppers. Cook until fork tender, about 7-10 minutes. Drain.
    3. In a food processor, place softened guajillo chilli peppers and sautéed vegetables. Purée until smooth.
    4. Pass puréed mixture through a sieve and reserve any liquids. Discard fibrous mixture once liquid is removed.
    5. In a large pot add reserved liquid and chicken stock, heat on medium-high and bring to a boil.
    6. Create a bouquet garni of fresh cilantro by tying together a bunch with kitchen string.
    7. If using fresh epazote, create a bouquet garni of epazote. If using dry epazote, create a sachet of epazote by adding 2 Tbsp (30 mL) of dry epazote to a loose tea bag. Tightly tie end of bag.
    8. Add fresh cilantro and fresh or dry epazote to soup mixture.
    9. Allow herbs to steep in the mixture removing after 5 minutes.
    10. Turn down heat on soup and continue to simmer for 8-10 minutes. Season with salt.
    11. Serve soup by topping with crumbled queso fresco, crispy tortilla strips and garnish with a wedge of lime.

Nutritional Analysis

Servings
4
Calories
188
Total Fat
11.1 g
Saturated Fat
0.8 g
Cholesterol
0 mg
Sodium
849 mg
Carbohydrates
18.7 g
Fiber
2.3 g
Sugars
4 g
Protein
3.6 g
Potassium
360 mg