Sopa de Tortilla- Tortilla Soup

This classic soup is simple while also being an exciting menagerie of flavors and accents at the same time. Easy to make, the trick is to use a good chicken bone broth and roasted tomatoes.

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Course: Appetizer, Lunch, Soup

Cuisine: Jaliscense Mexican, Mexican

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings:

Author: My Hungry Traveler

Equipment

large saucepan
Skillet
Blender or food processor

Ingredients

2 tbsp Vegetable oil
1 medium Onion, sliced
2 cloves Garlic, chopped
15 oz Can roasted diced tomatoes, drained
6 cups Chicken stock
Salt
6 Corn tortillas, store bought and stale
⅓ cup Vegetable oil
2 Dried Chiles Pasillas, stemmed and seeded
8 oz Cubed queso fresco, Monterey Jack or farmer's cheese
1 Lime, cut into 6 wedges

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Instructions

The Broth - Heat 1 tbsp oil in a medium skillet over medium-low heat. Add onion and garlic cloves and cook about 12 minutes until both are a dark golden-brown (careful not to burn). Scrape into a blender, add tomatoes and process until smooth. Reheat same skillet with 1 tbsp oil over medium-high heat. Add tomato mixture and stir for 5 minutes. Pour into a large sauce pan containing the broth and bring to a boil. Lower heat and simmer for 30 minutes. Season with salt.
Prepare Garnishes - Make tortilla strips by cutting dried tortillas in half and then slicing the halves crosswise into ¼-inch strips. Over medium-high, heat ⅓ cup oil in a skillet. When hot, add tortilla strips and turn often until they become crispy. Drain on paper towels. Make chiles by cutting into 1-inch squares and frying them for only a few seconds. Remove to a small serving bowl.
Serve - Divide cheese cubes then tortilla strips between serving bowls. Ladle hot broth over and serve with lime wedges and chile squares on the side.

Notes

To make a heartier version, 1 cup of shredded or cubed chicken may be added to bowls right before broth.
Although the traditional recipe calls for 2 cups of cubed Mexican queso fresco, most any cheese that can be cubed can be used.
To dry tortillas right out of the package, lay each one out on paper towels for around 30 minutes.

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