Authentic Sopa de Tortilla Recipe

This sopa de tortilla (tortilla soup) is a  tomato based broth, that you can add as many tortilla chips as you like. It is traditional to eat them as part of the soup when they are no longer crunchy so give it a go, if you don't like the texture you can always add more tortilla chips as you want to maintain the crunch!

The real touch is in the seasoning and the garnishing.

Serves 4

Ingredients:

The Soup Base:
- 4 large ripe Roma tomatoes
- 1/2 large white onion, sliced
- 3 cloves garlic, un-pealed
- 2 dried pasilla chiles (you can get these from new world or online)
- 1 tbsp oil (use lard instead if you are going authentic)
- 6 cups high-quality stock (chicken or vegetable)
- 1 tsp dried oregano (or 1 sprig fresh epazote for the authentic version)
- Salt to taste (rock salt is what my grandma used to use)

The Tortilla chips/strips & Garnishes:
- 200g of tortilla chips (or 8-10 corn tortillas cut into triangels or 10mm wide strips)
- Oil for frying
- 1 cup shredded cooked chicken (or your preferred protein)
- 1 large ripe avocado, diced
- 1 cup ricotta or mild feta (or use queso fresco crumbled to keep authentic)
- 1/2 cup sour cream thinned out with a little milk or cooking cream.
- Lemon or lime wedges (lime is the go to one in Mexico)
- A pinch of coriander if you like it

Instructions:

1. Charing: Heat a dry skillet or pan over medium-high heat. Add whole tomatoes, onion slices, and unpeeled garlic cloves. Roast until blistered and blackened in spots (approx. 12 mins). Remove garlic early so it doesn't burn, also remove tomato peel by dunking them in icy water straight away.

2. Toast the chiles (tatemar): Soak dry chillies in hot water for 10 minutes to soften. Slice them lengthwise into flat pieces and remove the stem and seed. In the dry skillet, press pieces down for 10-15 seconds per side until fragrant (do not let them burn) turn several times as necessary. 

3. Blender time: Transfer charred tomatoes, onions, peeled garlic, and softened chiles to a blender. Blend on high until completely smooth (add a splash of stock if needed).

4. Sear the puree: Heat 1 tbsp oil or lard in a large soup pot over medium-high heat. Pour in the puree (it will sizzle so watch out for splatter). Cook, stirring constantly, for 5-6 minutes (I use my Thermomix because I'm so modern LOL).  You want it to  darken and thicken to a paste-like consistency, remember there is more stock comming.

5. Simmer the broth: Pour in the chicken stock and add oregano (or epazote if you found some). Bring to a boil, then lower heat to a simmer. Cook uncovered for 20-30 minutes. Taste and season generously with salt (the taste should be on the salty side).

6. Tortillas Chips time: If not using our Tortilla chips and while the soup simmers, heat a good amount of oil in a small skillet over medium-high heat (around 175ºC). Fry tortilla triangles or strips in batches until golden and crispy (about 2-3 mins per batch). Drain on paper towels and salt immediately so the salt sticks. (Optional: quick-fry leftover dried pasilla pieces for 5 seconds for a crunchy garnish). You can skip the frying and use the air frier on 190ºC for about 9-10 minutes.

7. Assemble: Place a handful of crispy tortilla chips or strips, avocado cubes, your chosen protein (I vary between mushrooms, tofu, pulled chicken or pork), and cheese into the bottom of each bowl. Ladle hot broth over the top. Finish with a drizzle of runny sour cream, fried chile flakes, a pinch of coriander leaves and a few drops of fresh lime juice.

!Provecho!