This popular soup has flavor and texture in every spoonful. This traditional version blends tender chicken with a light broth that gets its spark from onions garlic, chiles and hot peppers. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Sopa de Tortilla
Sopa de Tortilla
Prep Time
35 min
Cook Time
45 min
Yield
6 servings
Ingredients
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 serrano pepper, seeded and chopped
- 1/2 cup plus 1 tablespoon canola oil, divided
- 6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
- 2 dried pasilla chiles, stems removed, seeded and cut into 1/2-inch pieces
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1-1/2 cups fresh or frozen corn
- 3/4 cup shredded cooked chicken
- 1 tablespoon minced fresh epazote or 1 teaspoon dried epazote
- 1 tablespoon lime juice
- Optional: Cubed avocado and lime wedges
Directions
- In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp.
- Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chiles; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain.
- In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice.
- Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chiles. Garnish with avocado and lime if desired.
Nutrition Facts
1 cup (calculated without avocado): 354 calories, 24g fat (2g saturated fat), 21mg cholesterol, 1133mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 10g protein.
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