Serves 4 people | Prepared in 45 mins | Difficulty: Moderate
Dive into a bowl of comforting Sopa de Tortilla, where tangy tomatoes blend with the richness of chicken broth, topped with creamy avocado, sharp cheddar, and a burst of fresh cilantro. The crispy tortilla strips add a delightful crunch, while the jalapeños provide just the right amount of heat. This simple yet hearty soup is a perfect choice for a satisfying meal that’s packed with authentic flavors.
Ingredients
- 800 g (28 oz) diced tomatoes with liquid
- 8-10 medium corn tortillas, sliced into thin strips
- 270 g (2 1/4 cups) mild cheddar, grated
- 3 ripe avocados, diced
- 1 large onion, diced
- 1 garlic clove, minced
- 480 ml (2 cups) chicken broth
- 1 bunch fresh cilantro, chopped (adjust to taste)
- 2-3 jalapeños, sliced
Instructions
1. Heat a large saucepan over medium heat and add a drizzle of oil. Sauté the diced onion and minced garlic until the onions become translucent and fragrant.
2. Pour in the diced tomatoes with their liquid and the chicken broth. Season with salt and pepper to taste. Cover the pan and let the soup simmer on medium-low heat for about 30 minutes.
3. While the soup is simmering, heat some oil in a frying pan and fry the tortilla strips until they are crispy and golden. Transfer the strips to a paper towel-lined plate to drain any excess oil.
4. To serve, place some diced avocado, chopped cilantro, grated cheddar, jalapeño slices, and crispy tortilla strips into a bowl. Ladle the hot soup over the toppings, mix well, and enjoy. Repeat as desired!
