5.0 from 9 votes
Sopa de Tortilla (Tortilla Soup)
Sopa de tortilla features a flavorful broth, hearty chicken and beans, veggies, and crispy tortilla strips on top. It’s comfort in a bowl!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 478 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 1 1/2 lbs chicken (See Note 1)
- 1 dried chili (ancho or pasilla)
- 15 oz tomatoes diced
- 4 cloves garlic
- 1 tbsp vegetable oil
- 1 white onion diced
- 6 cups chicken stock
- 1 tsp kosher salt
- 1/2 tsp Mexican oregano
- 8 oz canned corn drained
- 15 oz Canned beans white or black
- 8 corn tortillas
- 1/4 cup vegetable oil
Toppings (optional)
- 2 avocados cubed
- 1/4 cup cilantro chopped
- 1/4 cup roasted pepitas pumpkin seeds
- 2 limes quartered
- 1 Jalapeño sliced into thin rings
Instructions
- Shred cooked chicken into bite size pieces and set aside.
- Toast the chili in a skillet over medium-high heat for 30 seconds, turning often. Chili should be pliable. Discard stem and seeds and tear into pieces. Transfer the chili pieces, tomatoes and garlic to a blender and puree until smooth. Set aside.
- In a dutch oven add the tablespoon of oil and saute the onion for 5-8 minutes until golden. Pour in the tomato mixture and cook for 5 minutes over medium heat, stirring often. Add the chicken stock and season with salt and oregano. Reduce heat and cook 15 minutes.
- Stack the corn tortillas and cut in half. Turn each half 90 degrees and cut into half-inch strips.
- Add the chicken, corn and beans to the soup, stirring through and continue cooking, 5 minutes. Cover and keep warm.
- In a skillet, heat 1/4 cup oil over medium-high heat and fry the corn tortilla strips until golden, about 2-3 minutes. Drain on paper towel lined plate.
- Serve soup in bowls and top with divided crispy tortillas strips, avocado, cilantro, pepitas and jalapenos with a squeeze lime juice.
Cup of Yum
Notes
- I use rotisserie chicken breast meat and shred into bite size pieces. You can use fresh chicken and dice into 1-inch pieces, then add to soup as instructed in Step 5, but cook for 10 minutes.
Nutrition Information
Calories
478kcal
(24%)
Carbohydrates
38g
(13%)
Protein
28g
(56%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
69mg
(23%)
Sodium
809mg
(34%)
Potassium
987mg
(28%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
694IU
(14%)
Vitamin C
17mg
(19%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 478
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 809mg | 34% |
| Potassium | 987mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 694IU | 14% |
| Vitamin C | 17mg | 19% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.