mexicansouptortillachickenchipotlebeginnerweeknight

Sopa de Tortilla

Name: Sopa de Tortilla
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 15 ml olive oil; 80 g small onion, finely chopped; 2 garlic cloves, minced; 300 g ripe tomatoes, chopped; 20 g chipotle in adobo, finely chopped; 15 g tomato paste; 120 g cooked chicken, shredded; 700 ml chicken stock; 2 g ground cumin; 1 g dried oregano; 4 g fine salt; 1 g black pepper; 4 small (100 g) corn tortillas; 10 ml neutral oil; 100 g avocado, diced; 40 g crumbled queso fresco or feta; 30 g sour cream; 8 g fresh coriander, chopped; 1 lime, cut into wedges

This comforting bowl combines a smoky tomato-chipotle broth with tender chicken and a pile of crunchy tortilla strips. Creamy avocado, crumbly cheese, and cool sour cream balance the heat, making it rich, bright, and deeply satisfying.

30 min

2 servings

572 kcal

Mexican

Ingredients

Soup base

15 mlolive oil
80 gsmall onion, finely chopped
2garlic cloves, minced
300 gripe tomatoes, chopped
20 gchipotle in adobo, finely chopped
15 gtomato paste
120 gcooked chicken, shredded
700 mlchicken stock
2 gground cumin
1 gdried oregano
4 gfine salt
1 gblack pepper

Crispy tortilla strips

4 small (100 g)corn tortillas
10 mlneutral oil

Toppings

100 gavocado, diced
40 gcrumbled queso fresco or feta
30 gsour cream
8 gfresh coriander, chopped
1lime, cut into wedges

Instructions

1
Prep everything first for fast cooking: finely chop the onion, mince the garlic, chop the tomatoes, dice the avocado, chop the coriander, cut the lime into wedges, and slice the tortillas into thin strips. Pat the tortillas dry so they crisp more easily.
2
Heat a medium saucepan over medium heat with the olive oil. Add the onion and cook for 2-3 minutes until softened but not browned, then stir in the garlic for 30 seconds until fragrant.
3
Add the chopped tomatoes, chipotle, tomato paste, cumin, oregano, salt, and black pepper. Cook for 4-5 minutes, stirring often, until the tomatoes break down and the mixture looks thick and glossy; this brief frying deepens the smoky flavour.
4
Pour in the chicken stock and bring to a boil. Reduce to a gentle simmer for 8 minutes. If you want a smoother, more traditional texture, blend carefully with a stick blender until mostly smooth, then return to low heat.
5
Stir the shredded chicken into the soup and simmer for 2 minutes, just until heated through. Taste and adjust seasoning if needed; the broth should be savoury, lightly smoky, and bright from the tomato.
6
While the soup simmers, heat a frying pan over medium-high heat with the neutral oil. Add the tortilla strips and fry, tossing frequently, for 3-4 minutes until crisp and golden at the edges. Drain briefly on a plate; they will crisp a little more as they cool.
7
Ladle the hot soup into bowls. Top with the crispy tortilla strips, avocado, crumbled queso fresco, small spoonfuls of sour cream, coriander, and lime wedges. Serve immediately so the tortilla keeps some crunch.

Nutrition per serving

572 kcal

Calories

33g

Protein

35g

Carbs

34g

Fat

Fiber

Notes

•For a beginner-friendly shortcut, use rotisserie chicken or any leftover cooked chicken.
•If you prefer less heat, start with 10 g chipotle and add more to taste.
•Baking the tortilla strips at 220°C for 8-10 minutes is an easy lower-oil alternative.
•Queso fresco is traditional; feta is a practical substitute with a similar salty crumble.

Background

Sopa de Tortilla, also known as tortilla soup, is a beloved central Mexican dish, especially associated with Mexico City and the surrounding region. It began as a clever way to use leftover tortillas, transforming them into crisp garnish for a tomato-chile broth. Over time, versions with chicken, cheese, avocado, and cream became popular in homes and restaurants alike.

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