Sopa de Tortilla is very simple to make, although it’s also easy to make a bad version of it. Trust me, I’ve had plenty of horrid versions of it, both in Mexico and in the US. This recipe is inspired in my mom’s tortilla soup or as Rodrigo likes to call it “Lety’s tortilla soup”.
The most important part of a good tortilla soup is of course the sauce. My mom’s original recipe uses a “caldillo de jitomate” or light tomato sauce. This is an all-purpose sauce that is a staple in Mexican homes. In this version, we use our Morelos cooking sauce to make the process very quick.
The second most important ingredient is Epazote. Epazote (pronounced eh-pah-ZOH-teh) is an aromatic herb commonly used in the cuisines and traditional medicines of Mexico and Guatemala. It is somewhat pungent flavor profile is described by many as “medicinal” and has notes of oregano, anise, citrus and mint. It can be purchased in some Mexican grocery stores or farmer’s markets. If you are unable to get it fresh, at least try to get some of the herb in dried form.
Lastly, let people garnish their own soups at the table. And, whatever you do, don’t serve Sopa de Tortilla with soggy tortilla chips.
- 1 jar Molli Morelos Cooking Sauce
- 1 tbsp epazote substitute with cilantro if you can’t find epazote
- 3 cups chicken broth
- 1 chile ancho deseeded and sliced into strips
- 1 tsp vegetable oil
- 1 bag thick corn chips
- 1 avocado diced
- 2 cups queso fresco diced
- 2 cups chicken cooked and shredded
Pour Morelos Cooking sauce and chicken broth in a pot and bring to a boil. Reduce heat to medium; add chicken and epazote or cilantro. Simmer for about 10 minutes and season to taste.
Meanwhile, heat oil in a small frying pan. Fry the Pasilla chile strips on low heat for 10 seconds. Make sure they don't burn! Remove and drain on paper towels.
To serve, pour soup on individual bowls and garnish with tortilla chips, avocado, queso fresco and pasilla chile. Provecho!
Rotisserie chicken has more flavor!