Sopa de Tortilla a la Mexicana: Tortilla Soup, Mexican Style

Total Time:
55 min
15 min
40 min

8 servings

  • 2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil
  • 2 chiles anchos, washed, seeded, deveined and fried in a little oil
  • 4 medium tomatoes, peeled
  • 1 white onion, sliced
  • 4 cloves garlic, chopped
  • 2/3 cup olive oil or corn oil
  • 2 sprigs epazote or cilantro
  • 6 quarts chicken broth
  • Salt
  • For the garnish:
  • 2 cups vegetable oil
  • 24 tortillas, sliced in thin strips and dried for 1 day
  • 8 chiles pasillas, fried in a little oil or lard
  • 2 avocados, finely chopped
  • 2 cups fresh cheese, such as panela or feta, finely crumbled
  • 1 cup creme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half
  • In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.

  • To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.

For the garnish:
  • Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.

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4.9 9
I haven't made this yet, but I'm not getting the difference between chiles pasillas and long chiles pasillas. Is the long one chopped or anything? It just says to boil it with the broth and add to mixture. item not reviewed by moderator and published
I followed this recipe to a "T". It had a really nice flavor with a kick. However, it was very runny. When I added my garnishes of avocado, creme fraiche and tortilla strips, they sank. Next time, I will add some ground tortilla to thicken it up. Also, I felt like it didn't need so much olive oil. Next time, I will use half as much. item not reviewed by moderator and published
I't is indeed a very mexican and delicious soup, I used only fresh ingredients and walls! that is the magic of it, my family love it! item not reviewed by moderator and published
this recipe was sooo easy and delicous. its the first one i've found that actually tasted like authentic restaurant quality. i just used whatever local peppers my market had and since i seeded them and pureed them there was no need to strain it. just a little shredded cheddar, tortilla strips, sour cream, and fresh avocado and it was AMAZING! item not reviewed by moderator and published
This recipe is an athentic Mexican Sopa de Tortilla, the chef Patricia Quintana is one of the most prestigious in Mexico, the flavor is really good, and is also really easy to make, i just made it and everyone love it!!!!, i also add cilantro for garnish and was more colorful item not reviewed by moderator and published
Wow, this is great Authentic tasting Tortilla Soup. Of all the other recipes, I was looking for a soup that had the chilli taste and not too much chicken broth flavors. This is the recipes, love the rich chilli aroma and flavors. Thanks Patricia, for coming up with an 'Authentic' tortilla soup. item not reviewed by moderator and published
Ita was the hit of the party item not reviewed by moderator and published
unusual preparation was totally worth it. It's easier than it sounds. We added some grilled chicken at the end and cut the broth down to 4 qts. Among the other toppings, I added a soft goats milk cheese and instead of diced avocado I served quacamole. It was a hit! item not reviewed by moderator and published
Really good soup. Broth has excellent flavor. Not very hard to do, not many ingredients, but the frying of the chilies, food processing, and straining do take a bit of time. A standard recipe in our house. item not reviewed by moderator and published

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Recipe courtesy of Rachael Ray