LunchMain Course

Sopa de Tortilla

Name: Sopa de Tortilla
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 racions
Cuisine: mexican
Ingredients: 8 u corn tortilla cut into thin strips; 0,5 tassa vegetable oil; 4 u roma tomato; 0,5 u white onion roughly chopped; 2 gra garlic peeled; 1 u pasilla chili stemmed and deseeded; 1 u ancho chili stemmed and deseeded; 6 tassa vegetable broth; 5 g epazote; 1 ct salt; 1 u avocado diced; 1 u lime cut into wedges; 0,25 tassa cotija cheese crumbled (opcional)

A comforting and flavorful Mexican soup featuring a rich tomato-based broth, crispy tortilla strips, and fresh garnishes. This vegetarian version offers a hearty and satisfying meal perfect for lunch or a light dinner. The layers of texture and bright flavors create a delightful culinary experience.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 537 kcal

Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

8 ucorn tortilla, cut into thin strips
4 uroma tomato
0,5 uwhite onion, roughly chopped
2 gragarlic, peeled
1 upasilla chili, stemmed and deseeded
1 uancho chili, stemmed and deseeded
6 tassavegetable broth
5 gepazote
1 ctsalt

for frying

0,5 tassavegetable oil

garnish

1 uavocado, diced
1 ulime, cut into wedges
0,25 tassacotija cheese, crumbled(opcional)

Estris

large skillet · paper towels · fine-mesh sieve · pot · blender · slotted spoon

Elaboració

Pas a pas

1
Heat the vegetable oil in a large skillet or pot over medium-high heat.
Uns 2 min
Nota de cuina: Ensure the oil is hot enough, but not smoking, for even frying.
2
Fry the tortilla strips in batches until golden brown and crispy, about 2-3 minutes per batch.
Uns 10 min
Nota de cuina: Do not overcrowd the pan, as this can lower the oil temperature and lead to soggy tortillas.
3
Remove the fried tortilla strips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Uns 1 min
4
In a separate pot, cover the roma tomatoes, white onion, and garlic with water and bring to a boil.
Uns 5 min
5
Boil for about 5 minutes until the tomatoes soften slightly, then remove from heat and drain.
Uns 5 min
6
Place the boiled tomatoes, onion, and garlic into a blender.
Uns 1 min
7
Add the pasilla chili and ancho chili to the blender with a small amount of the vegetable broth.
8
Blend until smooth, adding more broth if needed to achieve a pourable consistency.
Uns 2 min
9
Pour the blended mixture through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the liquid.
Uns 3 min
Nota de cuina: This step ensures a smooth, refined broth without any fibrous bits from the chilies or tomato skins.
10
Add the remaining vegetable broth to the strained mixture in the pot and bring to a simmer over medium heat.
Uns 5 min
11
Stir in the epazote and salt.
Nota de cuina: Epazote adds a traditional, earthy, and slightly anise-like flavor characteristic of Mexican cuisine. If unavailable, you can omit it or use a bay leaf as a substitute, though the flavor profile will differ.
12
Simmer the soup for 10-15 minutes to allow the flavors to meld.
Uns 15 min
13
To serve, place a handful of crispy tortilla strips in each bowl.
14
Ladle the hot soup over the tortilla strips.
15
Garnish with diced avocado, lime wedges, and crumbled cotija cheese, if using.

Per ració

Nutrició

65%Puntuació

Calories: 537,3kcal
Proteïnes: 9,6g
Hidrats de carboni: 46g
Greixos: 38,2g
Fibra: 10,1g
Sucre: 7,5g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover soup and tortilla strips separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat soup gently on the stovetop or in the microwave. Add fresh tortilla strips just before serving.