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Sopa de Tortilla
Mexican tortilla soup — a rich tomato and chilli broth with crispy tortilla strips, avocado and sour cream.
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
easy
Cuisine
Mexican
vegetariangluten-free
Ingredients
8corn tortillas, cut in strips
400gcrushed tomatoes
1white onion, quartered
4 clovesgarlic
2pasilla chillis, toasted and soaked
1Lvegetable or chicken stock
1 tspground cumin
3 tbspvegetable oil
1avocado, sliced
100gqueso fresco or feta, crumbled
sour cream and corianderto serve
Instructions
1
Fry tortilla strips in oil until crispy, drain and season with salt.
2
Blend tomatoes, onion, garlic, pasilla chillis and cumin until smooth.
3
Fry blended sauce in remaining oil 5 minutes until darkened.
4
Add stock and simmer 15 minutes.
5
Season with salt.
6
Ladle soup into bowls.
7
Top with crispy tortilla strips, avocado, crumbled cheese, sour cream and coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
299
Protein
5.2g
Fat
17.6g
Carbs
34.1g
Fiber
6.7g
Sodium
17mg
Reviews
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