Print Options

 
 
 Print
Sopa de Tortilla Recipe

Sopa de Tortilla Recipe

—Taste of Home Test Kitchen
TOTAL TIME: Prep: 35 min. Cook: 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 chilies, 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
  • Cubed avocado and lime wedges, optional

Directions

  • 1. 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.
  • 2. Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chilies; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain.
  • 3. 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.
  • 4. Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chilies. Garnish with avocado and lime if desired. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 cup (calculated without avocado) equals 354 calories, 24 g fat (2 g saturated fat), 21 mg cholesterol, 1,133 mg sodium, 27 g carbohydrate, 4 g fiber, 10 g protein.