Sopa De Tortilla
Sopa de tortilla, also known as tortilla soup, is a beloved dish from Mexico that combines a rich, flavorful broth with crispy tortilla strips, fresh vegetables, and an array of toppings. This comforting soup is perfect for any occasion, whether it’s a cozy dinner at home or a festive gathering with friends. With its balance of textures and flavors, sopa de tortilla is sure to become a favorite in your culinary repertoire.
Ingredients
– 4 corn tortillas
– 1 tablespoon vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 6 cups chicken broth
– 1 can (14 oz) diced tomatoes
– 2 cups shredded cooked chicken
– 1 cup corn (fresh or canned)
– Salt and pepper to taste
– Fresh cilantro, avocado, lime wedges, and cheese for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Based on one serving (1 cup), the nutritional value is approximately:
– Calories: 350
– Protein: 22g
– Fat: 14g
– Carbohydrates: 38g
– Fiber: 6g
This is for one person.
Step-by-Step Cooking Process
1. Cut the corn tortillas into strips and set aside.
2. Heat the vegetable oil in a large pot over medium heat.
3. Add the chopped onion and sauté until translucent.
4. Stir in the minced garlic and cook for another minute.
5. Add the cumin and chili powder, stirring to combine.
6. Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil.
7. Reduce the heat and add the shredded chicken and corn.
8. Season with salt and pepper to taste.
9. Simmer for about 15 minutes to blend the flavors.
10. Meanwhile, fry the tortilla strips in a separate pan until crispy.
Alternative Ingredients
For a vegetarian version, substitute chicken broth with vegetable broth and use beans instead of chicken. You can also add more vegetables like zucchini or bell peppers for added nutrition.
Serving and Pairings
Sopa de tortilla can be served with a variety of toppings, such as sliced avocado, crumbled queso fresco, and a squeeze of fresh lime. Pair it with a side of Mexican rice or a fresh green salad for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a bit of water or broth to loosen the soup. It’s not recommended to freeze as the tortillas may become soggy upon thawing.
Cooking Mistakes
– Avoid overcooking the tortillas; they should remain crispy.
– Don’t skip the seasoning; it’s key to a flavorful broth.
– Use fresh ingredients for the best taste.
– Adjust the spice level to your preference.
– Let the soup simmer long enough to meld the flavors.
Helpful Tips
– Use homemade broth for richer flavor.
– Experiment with toppings for variety.
РFor a spicier kick, add jalape̱os.
– Make it a day ahead for enhanced flavors.
FAQs
What is sopa de tortilla?
Sopa de tortilla is a traditional Mexican soup made with a base of chicken broth, tomatoes, and spices, topped with crispy tortilla strips and various garnishes.
Can I make sopa de tortilla vegetarian?
Yes, simply replace chicken broth with vegetable broth and omit the chicken. You can use beans for protein.
How can I make sopa de tortilla spicier?
To increase the heat, add jalapeños, chipotle peppers, or more chili powder to the soup.
What toppings are best for sopa de tortilla?
Common toppings include avocado, cheese, sour cream, cilantro, and lime wedges, which add freshness and flavor.
Can I freeze sopa de tortilla?
It’s not recommended to freeze sopa de tortilla, as the tortillas may become soggy. It’s best enjoyed fresh.
Conclusion
Sopa de tortilla is a delightful and versatile dish that captures the essence of Mexican cuisine. With its rich broth and crispy toppings, it’s not just a meal; it’s a celebration of flavors. Whether enjoyed on a chilly night or shared with friends, this soup is sure to impress and satisfy.
Sopa De Tortilla
Ingredients
- 4 corn tortillas
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 can 14 oz diced tomatoes
- 2 cups shredded cooked chicken
- 1 cup corn
- Salt and pepper to taste
- Fresh cilantro avocado, lime wedges, and cheese for garnish
Instructions
- Cut the corn tortillas into strips and set aside.
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the cumin and chili powder, stirring to combine.
- Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil.
- Reduce the heat and add the shredded chicken and corn.
- Season with salt and pepper to taste.
- Simmer for about 15 minutes to blend the flavors.
- Meanwhile, fry the tortilla strips in a separate pan until crispy.
