Sopa de Tortilla

Name: Sopa de Tortilla
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexico
Ingredients: 6 corn tortillas, cut into strips; Vegetable oil, for frying; 4 tomatoes, roasted; 1/2 onion, roasted; 2 cloves garlic, roasted; 1 dried pasilla chile, seeded; 6 cups chicken stock; 2 cups shredded cooked chicken; 1 avocado, diced; 1/2 cup crumbled queso fresco; Mexican crema, for serving

6 servings15 min prep35 min cookEasy Mexico

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The Story Behind It

The Tale of Sopa de Tortilla

Story updated September 17, 2026

Sopa de tortilla is a central Mexican home-cooking staple born from resourcefulness: leftover corn tortillas are fried into strips and added to a tomato-based broth. Simple and warming, it's the kind of dish with no single inventor, shaped instead by generations of everyday Mexican kitchens.

Ingredients

Scale:· 6 servings

6 corn tortillas, cut into strips
Vegetable oil, for frying
4 tomatoes, roasted
1/2 onion, roasted
2 cloves garlic, roasted
1 dried pasilla chile, seeded
6 cups chicken stock
2 cups shredded cooked chicken
1 avocado, diced
1/2 cup crumbled queso fresco
Mexican crema, for serving

Instructions

1Fry the tortilla strips in oil until crisp; drain and set aside.
2Blend roasted tomatoes, onion, garlic, and pasilla chile until smooth.
3Fry the blended sauce in a pot for 5 minutes until deepened in color.
4Add chicken stock and simmer 20 minutes.
5Stir in the shredded chicken and heat through.
6Ladle into bowls and top with tortilla strips, avocado, queso fresco, and a drizzle of crema.

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