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Tortilla Soup / Sopa de Tortilla


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Tortilla Soup Recipe


- 3 cloves garlic
- ½ onion cut into pieces
- 3 hard tomatoes
- 6 cups (1 ½ liters) chicken broth
- 1 tablespoon oil
- 2 sprigs of fresh epazote
- Salt and freshly ground black pepper
- 8 to 10 corn tortillas from previous day
- Oil for frying
- 2 to 3 pasilla chiles
- 2 avocados, peeled, boneless and cut into squares or sheets
- 155 grams of fresh cheese in dice form
- ½ cup (125 ml) of thick cream, no sugar
- 3 lemons in half
- Epazote
- Salt and pepper


Roast on a griddle garlic, onions and tomatoes, peel them, you remove the hard parts and grind in food processor and the same with the garlic and onion. If necessary, add ¼ cup (60 ml.) Chicken broth.

Heat over high heat one tablespoon oil in a large pan and fry the tomato puree. Allow to boil two minutes, lower heat and continue another 5 minutes, stirring continuously until the puree thickens or changes color. Add the remaining chicken broth and epazote. Bring to boil and season all with salt and pepper to taste. Cover and cook on medium heat for 15 minutes.

Cut tortillas in half and then each half into thin strips. Add oil in a skillet  when hot add the tortilla strips, a few at a time, so that they fry for 3 minutes or until golden brown, they should have at least one turn. Remove from oil with a spoon and drain on absorbent paper.

Cut peppers into rings of 1 cm. and remove the seeds. Frying in hot oil for 1 minute or until crisp. Drain and reserve.

Five minutes before serving, heat the soup again and join the strips of tortilla chips. Decorate each bowl of soup with a few chile rings and avocado slices. Sprinkle with cheese. Place the cream, lemons in half, the rest of the chiles and avocado on plates apart so that each diner is served to the taste.

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