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Sopa De Tortillas (Tortilla Soup)

Sopa De Tortillas (Tortilla Soup recipe image
This classic Sopa de Tortillas is a comforting bowl of warmth that balances spicy, tangy, and savory flavors. The dish starts with golden-brown tortilla strips that soften in a robust broth made from saut&# 195;©ed onion, garlic, and tomato purée. Infused with chili powder and bay leaf, the soup develops a deep, aromatic profile that feels both rustic and satisfying. ItâÂÂs a perfect vegetarian meal for chilly evenings or a quick lunch that comes together in under 40 minutes. Topped with fresh parsley and melted cheese, every spoonful offers a delightful contrast between the creamy broth and the tender, flavorful tortilla pieces.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 179.1
Dietary: Vegetarian
Description
This classic Sopa de Tortillas is a comforting bowl of warmth that balances spicy, tangy, and savory flavors. The dish starts with golden-brown tortilla strips that soften in a robust broth made from saut&# 195;©ed onion, garlic, and tomato purée. Infused with chili powder and bay leaf, the soup develops a deep, aromatic profile that feels both rustic and satisfying. ItâÂÂs a perfect vegetarian meal for chilly evenings or a quick lunch that comes together in under 40 minutes. Topped with fresh parsley and melted cheese, every spoonful offers a delightful contrast between the creamy broth and the tender, flavorful tortilla pieces.
Ingredients
  • 8 Tortillas
  • 2 tablespoon Olive oil
  • 1 Clove Of garlic
  • 1 cup Tomato puree
  • 1 Onion, chopped
  • 1 tablespoon Freshly chopped parsley
  • 1 teaspoon Chili powder
  • 1 Bay Leaf
  • 2 cup Water
  • 1 1/2 tablespoon Grated cheese
Directions
  1. 1
    Cut the tortillas into narrow strips using kitchen scissors or a knife.
  2. 2
    Heat olive oil in a large casserole dish or deep skillet over medium heat.
  3. 3
    Add the garlic clove to the hot oil and fry until it turns dark golden or blackened, then remove and discard.
  4. 4
    Add the tortilla strips to the oil and fry until they are golden brown and slightly crisp.
  5. 5
    Stir in the tomato purée, chopped onion, parsley, chili powder, bay leaf, and water.
  6. 6
    Bring the mixture to a simmer, then reduce heat and cook for about 15 minutes, or until the tortilla strips are soft and the soup has thickened.
  7. 7
    Remove the bay leaf if desired, then sprinkle the grated cheese on top of each serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 179.1kcal
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 2.6g13%
Cholesterol 4.9mg2%
Sodium 54.3mg3%
Total Carbohydrate 22.1g8%
Dietary Fiber 7.7g31%
Sugars 1.8g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For added texture, you can reserve some fried tortilla strips to garnish the soup just before serving.

If you prefer a spicier soup, increase the chili powder or add a diced jalapeño along with the onion.

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if it has thickened too much.

Any melting cheese works well here, such as cheddar, Monterey Jack, or queso fresco.

Keywords: tortilla soup, sopa de tortillas, vegetarian soup, mexican soup, tomato soup, chili powder, garlic, onion, parsley, cheese, easy dinner, comfort food, meal prep
Read it online: https://www.chefs-mate.com/recipe/sopa-de-tortillas-tortilla-soup/