Tortilla Soup Sopa De Tortilla Recipes

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SOPA DE TORTILLA A LA MEXICANA: TORTILLA SOUP, MEXICAN STYLE



Sopa de Tortilla a la Mexicana: Tortilla Soup, Mexican Style image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 15

2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil
2 chiles anchos, washed, seeded, deveined and fried in a little oil
4 medium tomatoes, peeled
1 white onion, sliced
4 cloves garlic, chopped
2/3 cup olive oil or corn oil
2 sprigs epazote or cilantro
6 quarts chicken broth
Salt
2 cups vegetable oil
24 tortillas, sliced in thin strips and dried for 1 day
8 chiles pasillas, fried in a little oil or lard
2 avocados, finely chopped
2 cups fresh cheese, such as panela or feta, finely crumbled
1 cup creme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half

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.

TORTILLA SOUP ( SOPA DE TORTILLA)



Tortilla Soup ( Sopa De Tortilla) image

A delicious soup from central Mexico. I found this in Betty Crocker's International Cookbook. For Zaar World Tour 8

Provided by pammyowl

Categories     Mexican

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

6 corn tortillas
1/4 cup vegetable oil
1/4 cup water
1 medium tomatoes, cut into fourths
1 small onion, cut into fourths
1 garlic clove
2 (10 1/2 ounce) cans condensed chicken broth
1 -10 1/2 ounce soup can water
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 sprig mint (optional)
1 cup monterey jack cheese
cheddar cheese

Steps:

  • Cut the tortillas into 1/2 " strips. Heat oil in a 10' skillet, fry strips in batches until golden brown. stirring occasionally, about 3 minutes. Drain.
  • 2. Place the 1/4 cup water, tomato, onion and garlic in blender, puree until smooth. Heat tomato mixture, broth, water and spices in a 3 quart saucepan, simmering for about 3 minutes. Sprinkle each serving with tortilla strips and cheese. Enjoy!

Nutrition Facts : Calories 246.5, Fat 16.7, SaturatedFat 5.2, Cholesterol 17.9, Sodium 895.3, Carbohydrate 13.8, Fiber 2, Sugar 1.7, Protein 11.2

TORTILLA SOUP (SOPA DE TORTILLA)



Tortilla Soup (Sopa De Tortilla) image

Make and share this Tortilla Soup (Sopa De Tortilla) recipe from Food.com.

Provided by Midwest Maven

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup corn oil
6 corn tortillas, cut into 1/4 inch strips (stale are fine)
3 garlic cloves, sliced
1 large onion, diced
2 dried chilies, preferably pasilla, stemmed, seeded, and sliced
3 fresh tomatoes, roasted (or blanched and peeled or just canned tomatoes)
6 cups chicken stock
1 cup shredded cooked chicken
2 tablespoons fresh lime juice (to taste)
salt and pepper
1 cup chopped fresh cilantro leaves
1 cup cubed mexican cheese, such as queso fresco, blanco, ranchero or 1 cup monterey jack cheese
1 ripe avocado, peeled, pitted and sliced

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!

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