Sopa de Tortilla tops a tomato broth with crisp tortilla strips for a lightly spicy Mexican soup.
10 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Puree the tomato and cut the tortillas into strips.
Boil the tomato puree over medium heat for 5 minutes.
Add the pepper and water and cook for 15 minutes.
Fry the tortilla strips in a separate pan for 3 minutes so the measure stays accurate.
Ladle the soup into bowls and add the tortilla at the last moment so it does not soften while waiting.
Serve hot with avocado or lime.
💡 Tip: Adding the tortilla at the last moment keeps it crisp.
🍽️ Serving suggestion: Ladle the sopa de tortilla into a bowl and leave the tortilla pieces on top of the tomato soup.
~184
kcal calories
5
g protein
23
g carbs
8
g fat
4.6g
Sugar
2.5g
Fiber
33.7mg
Sodium
0.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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