How to Make Sopa de Tortilla

Sopa de tortilla is a roasted tomato and chile broth poured over crisp fried tortilla strips, finished with avocado, crema, and queso fresco. It comes from central Mexico and works because of the contrast built into the bowl itself, hot smooth broth against crunchy strips that soften slowly as you eat, rather than any single dominant flavor.

The broth itself is simple, roasted tomato, onion, garlic, and a dried chile blended smooth and simmered, but the tortilla strips have to be genuinely crisp when they go into the bowl, since a soggy strip from the start ruins the texture contrast the whole dish is built around.

Fry the Strips Separately, Add Them Last

Cut tortillas into thin strips, dry them slightly if fresh, and fry in hot oil until deeply golden and audibly crisp, not just lightly colored. Keep them separate from the broth until the moment of serving. Adding them to a simmering pot ahead of time turns them soft within minutes, and the whole point of the dish is that first crunch against hot broth.

Sopa de Tortilla

Serves 4 | Prep: 20 minutes | Cook: 30 minutes | Total: 50 minutes

Ingredients

4 corn tortillas, cut into thin strips, plus 6 more for the broth base
1/2 cup vegetable oil, for frying
4 ripe tomatoes, roughly chopped
1/2 white onion, roughly chopped
2 cloves garlic
1 dried pasilla chile, stemmed and seeded
4 cups chicken broth
1 tablespoon vegetable oil, for the soup base
Salt to taste
1 avocado, diced, for serving
1/2 cup queso fresco, crumbled, for serving
1/4 cup Mexican crema or sour cream, for serving
1 lime, cut into wedges

Method

Fry the tortilla strips in the 1/2 cup oil until deeply golden and crisp. Drain on paper towels and set aside.
Roast the tomatoes, onion, and garlic in a dry skillet or under a broiler until charred in spots.
Toast the dried pasilla chile briefly, then soak in hot water for 10 minutes.
Blend the roasted vegetables, softened chile, and 1 cup of the chicken broth until smooth.
Heat the 1 tablespoon oil in a pot and fry the blended puree for 5 minutes until it darkens slightly.
Add the remaining chicken broth, season with salt, and simmer 15 minutes.
Divide the crisp tortilla strips among bowls and ladle the hot broth over them right before serving.
Top with avocado, queso fresco, crema, and a squeeze of lime.

Nutrition (per serving)

Calories	Protein	Fat	Carbs
310	10g	19g	28g

Estimate calculated from the ingredients above, not lab verified.

Tips, Variations, and Storage

The broth itself can be made up to 3 days ahead and reheated, which makes this a genuinely fast weeknight soup once that step is done. Shredded rotisserie chicken is a common and easy addition. Never store tortilla strips in the broth, keep them in a sealed container at room temperature and add them fresh to each bowl.

Frequently Asked Questions

Can I use store-bought tortilla chips instead of frying my own?

Yes, thick, lightly salted corn tortilla chips work as a shortcut, though homemade strips have a slightly better texture for holding up in the broth.

What dried chile works if I cannot find pasilla?

Ancho chile is the closest substitute and is usually easier to find, with a similar mild, slightly sweet flavor.

Is this soup spicy?

Not particularly. The pasilla or ancho chile adds depth and a little warmth rather than real heat.

Can I make this vegetarian?

Yes, substitute vegetable broth for chicken broth. The dish does not depend on meat for its flavor, which comes from the roasted tomato base.

Why does my broth taste flat?

Roasting the tomatoes, onion, and garlic until they actually char in spots, not just soften, is what builds depth here. A quick simmer of raw vegetables will not get you there.