Sopa de Tortilla (Mexican Tortilla Soup)
A rich tomato and pasilla chile broth topped with crisp tortilla strips, avocado, crema, queso fresco and fried chile.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Sopa de tortilla, also called sopa azteca, is a Mexico City classic: a brick-red broth of tomato and dried pasilla chile, poured over crisp strips of corn tortilla. The toppings make it a meal: cubes of avocado, a swirl of crema, crumbled queso fresco and a whole fried pasilla chile that you break over the bowl.
The Thermomix® TM7™ chops the tomatoes, onion, garlic and chile, sautés them until they deepen in flavor, then simmers and blends them with broth into a silky soup. The tortilla strips bake in the oven while the soup cooks, so everything is ready at the same time. Add shredded chicken if you want something heartier.
Made in the Thermomix® TM7™
Sopa de Tortilla (Mexican Tortilla Soup)
Makes: About 1.3 L (5 1/2 cups), 4 bowls
- Prep15 min
- Cook35 min
- Total50 min
- Serves4
Ingredients
For the soup
For the tortilla strips and chiles
To serve
Instructions
- Preheat the oven to 200°C (400°F). Toss the tortilla strips with 2 tbsp oil and the salt, spread them on a baking sheet and bake for 10 to 12 minutes, stirring halfway, until golden and crisp.
- Place the tomatoes, onion, garlic and the torn pasilla chile in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and sauté 8 min/120°C (250°F)/speed 1.
- Add the broth, oregano and salt. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 15 min/100°C (212°F)/speed 1.
- Put the measuring cup in place and blend 1 min/speed 5-10, increasing speed gradually, until smooth. If you are adding chicken, stir it in and cook 3 min/100°C (212°F)/reverse/speed soft.
- Meanwhile, heat 2 tbsp oil in a small skillet on the stove over medium heat and fry the whole pasilla chiles for 10 to 15 seconds per side, until they puff and darken slightly. Drain on paper towels.
- Ladle the soup into bowls and top with tortilla strips, avocado, crema, queso fresco and a fried pasilla chile.
Tips
- If you find fresh epazote at a Mexican market, add a sprig with the broth in step 4 and remove it before blending. It gives the soup its traditional herbal flavor.
- Add the tortilla strips just before eating so they stay crunchy. Store leftover soup and strips separately: the soup keeps 4 days in the fridge, the strips 3 days in a closed container.
- Prefer them fried? Fry the tortilla strips in 1 cm (1/2 in) of oil at 180°C (360°F) on the stove for 1 to 2 minutes, until golden.
- Pasilla chiles are mild and a little smoky. For more heat, add 1 chipotle in adobo before blending.
