Mexico City
Sopa de tortilla
Smoky tomato chilli broth poured over crisp tortilla strips, avocado and cheese.
40 minTime
20 gProtein each
mediumSpice
Make it your way
Grandma's waySopa azteca style.
The original465kcalsame
20 gproteinsame
9 gfibresame
40minutessame
Sopa de tortilla.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Fry tortilla strips in hot oil until crisp. Fry the ancho for a few seconds too, then crumble it.
- 2Blend charred tomato, onion and garlic, then fry the purée in 1 tbsp oil for 6 minutes.
- 3Add stock and simmer 15 minutes. Add chicken and salt.
- 4Put tortilla strips, avocado and cheese in bowls, ladle over hot soup, and finish with crema, ancho, coriander and lime.
Serve it like this
Build each bowl with crisp strips, avocado and cheese, then ladle hot soup over at the table. Lime wedges alongside.
