SOPA DE TORTILLA RECETA RECIPES

Name: Sopa de Tortilla
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1 can (14-1/2 ounces) diced tomatoes, drained; 1 serrano pepper, seeded and chopped; 1/2 cup plus 1 tablespoon canola oil, divided; 6 corn tortillas (6 inches), halved and cut into 1/4-inch strips; 2 dried pasilla chilies, stems removed, seeded and cut into 1/2-inch pieces; 1/2 cup finely chopped onion; 2 garlic cloves, minced; 6 cups chicken broth; 1-1/2 cups fresh or frozen corn; 3/4 cup shredded cooked chicken; 1 tablespoon minced fresh epazote or 1 teaspoon dried epazote; 1 tablespoon lime juice; Cubed avocado and lime wedges, optional

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SOPA DE TORTILLA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Sopa de Tortilla Recipe: How to Make It - Taste of Home image

—Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 20 minutes

Prep Time 35 minutes

Cook Time 45 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 can (14-1/2 ounces) diced tomatoes, drained
1 serrano pepper, seeded and chopped
1/2 cup plus 1 tablespoon canola oil, divided
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
2 dried pasilla chilies, stems removed, seeded and cut into 1/2-inch pieces
1/2 cup finely chopped onion
2 garlic cloves, minced
6 cups chicken broth
1-1/2 cups fresh or frozen corn
3/4 cup shredded cooked chicken
1 tablespoon minced fresh epazote or 1 teaspoon dried epazote
1 tablespoon lime juice
Cubed avocado and lime wedges, optional

Steps:

In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp. , Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chilies; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain., In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice. , Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chilies. Garnish with avocado and lime if desired.

Nutrition Facts : Calories 354 calories, FatContent 24g fat (2g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 1133mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 10g protein.

SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP) RECIPE ...

Jun 24, 2020 · Directions Step 1 Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and... Step 2 Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from... Step 3 Combine 1 fried pasilla pepper, tomatoes, ...
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