**Unveil the Authentic Flavors of Mexican Cuisine: A Culinary Journey Through Sopa de Tortilla and Its Delicious Variations**
Embark on a tantalizing culinary adventure as we explore the delightful world of Sopa de Tortilla, a traditional Mexican soup that embodies the vibrant flavors and rich cultural heritage of Mexico. This beloved dish, deeply rooted in Mexican cuisine, is a symphony of textures and tastes, featuring crispy tortilla strips swimming in a savory broth, complemented by a medley of fresh ingredients and aromatic spices.
Our culinary journey begins with a classic Sopa de Tortilla recipe, a timeless treasure that showcases the essence of this iconic soup. We'll guide you through the steps of preparing a flavorful broth infused with roasted tomatoes, sautéed onions, and aromatic garlic. You'll learn the art of layering crispy tortilla strips, creating a harmonious balance between crunch and softness.
But our exploration doesn't end there! We'll introduce you to a collection of tantalizing variations that elevate Sopa de Tortilla to new heights of culinary excellence. Discover the smoky allure of Sopa de Tortilla con Pollo, where tender chicken pieces add a succulent dimension to the soup. For a vegetarian delight, try Sopa de Tortilla con Verduras, a vibrant symphony of fresh vegetables swimming in a flavorful broth.
Craving a taste of the sea? Sopa de Tortilla con Mariscos awaits you, a seafood lover's paradise where shrimp, fish, and mussels dance together in a savory broth. And for a unique twist, Sopa de Tortilla con Chorizo offers a spicy kick, with the addition of flavorful chorizo sausage.
As you embark on this culinary journey, you'll not only discover the secrets of crafting authentic Sopa de Tortilla, but also gain insights into the diverse culinary traditions of Mexico. So, gather your ingredients, prepare your taste buds, and let's dive into the world of Sopa de Tortilla, where every spoonful promises a fiesta of flavors.
SOPA DE TORTILLA
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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 chilies; 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 chilies. Garnish with avocado and lime if desired.
Nutrition Facts : Calories 354 calories, Fat 24g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 1133mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 10g protein.
SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)
Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.
Provided by jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h14m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
- Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
- Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
- Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
- Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.
Nutrition Facts : Calories 606.3 calories, Carbohydrate 49.5 g, Cholesterol 36.4 mg, Fat 42.4 g, Fiber 10.3 g, Protein 13.1 g, SaturatedFat 10.8 g, Sodium 706.8 mg, Sugar 6.2 g
SOPA DE TORTILLA A LA MEXICANA: TORTILLA SOUP, MEXICAN STYLE
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.
SOPA DE TORTILLA
Steps:
- Put the oil in a saucepan over medium-high heat; a couple of minutes later, when the oil is hot, begin to fry the tortilla strips in batches until golden brown and crisp, turning after a minute or two, for a total of 2 to 4 minutes. Drain on paper towels and set aside.
- Discard all but 2 tablespoons of the oil. Turn the heat to medium, add the garlic and onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the chiles, tomatoes, and half the tortilla strips and cook for another 5 minutes. Pour in the chicken stock and bring the mixture to a boil, then simmer for 20 minutes. (You can prepare the soup up to this point and let sit for a few hours or cover and refrigerate for up to a day before proceeding.)
- Cool slightly. Using an immersion blender or an upright blender (be careful to prevent spattering), puree the mixture until smooth. Return to the stove over medium heat, stir in the chicken, and heat through. Season with the lime juice, salt, and pepper. Garnish with the cilantro, cheese, avocado, and remaining tortilla strips and serve.
SOPA DE TORTILLA
Make and share this Sopa de Tortilla recipe from Food.com.
Provided by Sackville
Categories Chicken
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano.
- Season to taste and bring to boil.
- Simmer 25 minutes.
- Add zucchini, tomatoes and shredded chicken breast pieces.
- Bring to boil, then simmer 10 minutes before removing from heat.
- Cut tortillas into matchstick size strips.
- Sauté in hot oil until crisp.
- Drain on paper towels and set aside.
- To serve, place tortilla strips in individual bowls.
- Cover with shredded cheese and ladle in soup.
- Top with slice of avocado and cilantro sprig.
Nutrition Facts : Calories 218.1, Fat 8.5, SaturatedFat 4.6, Cholesterol 36, Sodium 894.2, Carbohydrate 17.1, Fiber 3.2, Sugar 4.9, Protein 18.7
ANNETTE'S SOPA DE TORTILLA
This recipe came from my sister. It is a light, fresh, Chicken tortilla soup with lots of flavor and great spice combinations. If you like Mildly spicy Mexican foods with veggies and rice, this is the dish for you.
Provided by Pam Ellingson @wmnofoz
Categories Chicken
Number Of Ingredients 19
Steps:
- Tie garlic, peppercorns and celery seed in a piece of cheesecloth.
- In a large saucepot, bring water and chicken pieces to a boil. Add cheesecloth bag with spices, lower heat to simmer, cover and cook til tender and chicken internal temperature is 165-170 degrees. Remove chicken, set aside and let cool. Strain broth and return broth to the pot.
- Add next 8 ingredients, cover and simmer 30 minutes. Then add corn and green onion and simmer another 10 minutes. Salt to taste.
- Chop or shred chicken into small bite size pieces. Add to broth with Rice and parsley. Heat through about 5 minutes.
- Serve topped with tortilla chips and shredded cheddar. Additional cilantro can be passed if desired. For those who like their soup spicier, you can also pass your favorite hot sauce.
Tips:
- Use a good quality chicken broth. You can make your broth or use a store-bought brand.
- For a vegetarian version of the soup, you can omit the chicken and use vegetable broth instead.
- Use day-old tortillas for the best texture. If you don't have day-old tortillas, you can bake fresh tortillas in a 350-degree oven for 10 minutes to dry them out.
- Feel free to add other vegetables to the soup, such as corn, black beans, or diced tomatoes.
- Serve the soup with your favorite toppings, such as sour cream, avocado, cilantro, and lime wedges.
Conclusion:
Annette's Sopa de Tortilla is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover chicken and tortillas. With its rich flavor and hearty texture, this soup is sure to become a favorite in your home. So next time you're looking for a comforting and satisfying soup, give Annette's Sopa de Tortilla a try. You won't be disappointed!
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