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Corn Tortilla Soup — traditional dish from Central Mexico, Mexico
Soup Meat

Food Flavour DNA

Nutritional Values

🔥310kcal
💪10gProtein
🌾40gCarbs
🥑12gFat
🌿8gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Corn Tortilla Soup

How to order / say it
Say it Sopa de Tortilla — [SOH-pah deh tor-TEE-yah]
Order I'd like a bowl of sopa de tortilla, please.
Locally Me gustaría un tazón de sopa de tortilla, por favor.
Say locally

A comforting soup featuring crispy tortilla strips, often served with avocado and cheese.

Why try it?

Sopa de tortilla is a staple of central Mexican cuisine, showcasing the essential Mexican flavors and the versatility of maize.

How it tastes

The soup offers a complex blend of smoky, tangy, and savory notes from tomatoes, chillies, and epazote, made heartier with the crunch of fried tortilla strips.

Origin & History — first documented: 1950

Hailing from central Mexico, this dish has been a means of utilizing leftover tortillas since the mid-20th century, particularly in rural areas and later became America’s darling soup.

Recipe

Ingredients

  • 🌾 4, sliced corn tortillas
  • 🥕 500 g, diced tomatoes
  • 🥣 1 L chicken broth
  • 🧂 2, dried pasilla chiles
  • 🧄 1, chopped onion
  • 🌿 10 g fresh epazote
  • 1, diced avocado
  • 🥛 50 g, crumbled cotija cheese

Method

  1. 1 Fry tortilla strips until golden and set aside.
  2. 2 Sauté onion and dried chiles until fragrant, then add tomatoes.
  3. 3 Pour in broth and simmer with epazote to blend flavors.
  4. 4 Serve hot with tortilla strips, avocado, and cheese garnish.

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All North America recipes — Mexico — Mexico City — Corn Tortilla Soup
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