Sopa de Tortilla
A warming bowl of tomato-forward broth brightened with toasted chile and lime, studded with shredded chicken and crowned with crisp tortilla strips. Simple techniques—toasting, blitzing, and frying—layer smoky, fresh, and crunchy textures in every spoonful.
8 corn tortilla, cut into 1/4-inch strips
¼ cup vegetable oil
4 roma tomato, halved
1 white onion, quartered
3 clove garlic, peeled
2 dried ancho chile, stemmed and seeded
6 cup chicken broth
2 cup cooked chicken, shredded (rotisserie works well)
1 tbsp olive oil
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
1 lime, cut into wedges
1 avocado, sliced
4 oz queso fresco, crumbled
1 bunch cilantro, leaves picked
¼ cup vegetable oil, for frying strips
½ tsp salt, for frying
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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