Hola Bittman
The recipe I usually use is the one in Mark Bittman’s “The Best Recipes in the World” cookbook. Page 144.
But, wait. Before we start. Let me state that I don’t pretend to be an expert in all things sopa de tortilla. I’ve only been to Mexico once, but I did have three different bowls of tortilla soup in Tulum and they were generally looked like the this.
[Update: I think I found a copy of the recipe online - pasted at the bottom of this post]
Here’s the trick: The tortillas are part of the broth.
You fry up about 4-5 tortillas that were cut into thin strips. I use a huge pot and only have about an inch of oil (something light and neutral) so as to not make a mess.
You take about half the strips of tortilla, the tomatoes (I like the canned whole tomatoes), chiles and chicken stock and cook those all together for about 20 minutes. Let it cool. The chiles recommended by Mr. Bittman are the pasilla. These peppers are almost raisin-y; I like them quite a bit, but not sure what to do with them other than this using them in this soup.
Then carefully take portions and puree/blend it (unless you have one of those immersion blenders, and then you’re golden). After it’s all blended (for me, this is always a mess), it goes back in to the pot. You can then throw some already cooked chicken, lime juice, and salt/pepper. I think it simmers at this point, but check the recipe.
Garnish!
This is a pretty soup. Top with a few sprigs of cilantro.
I cube up a bunch of queso fresco and slice up avocado (I personally would keep the avocado in slices instead of squishing it up). Oh, and don’t forget some of the tortilla strips.
Ah, now I'm hungry.
1/2 cup corn, grapeseed, or other neutral oil
6 corn tortillas (stale are fine), cut into 1/4-inch strips
3 garlic cloves, sliced
1 large onion, diced
2 dried chilies, preferably pasilla, stemmed, seeded and sliced
3 fresh tomatoes, roasted or blanched and peeled, or canned tomatoes
6 cups chicken or vegetable stock, preferably homemade
1 cup shredded cooked chicken
2 Tbsp fresh lime juice, or to taste
salt and black pepper to taste
1 cup chopped fresh cilantro leaves
1 cup cubed Mexican fresh cheese, such as queso fresco, blanco or ranchero, or Monterey Jack cheese
1 ripe avocado, peeled, pitted, and sliced
Put the oil in a saucepan over medium-high heat; a couple of minutes later, when the oil is hot, begin to fry the tortilla strips in batches until golden brown and crisp, turning after a minute or two, for a total of 2 to 4 minutes. Drain on paper towels and set aside.
Discard all but 2 tablespoons of the oil. Turn the heat to medium, add the garlic and onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the chilies, tomatoes, and half the tortilla strips and cook for another 5 minutes. Pour in the chicken stock and bring the mixture to a boil, then simmer for 20 minutes. (You can prepare the soup up to this point and let it sit for a few hours or cover and refrigerate for up to a day before proceeding).
Cool slightly. Using an immersion blender or an upright blender (be careful to prevent spattering), puree the mixture until smooth. Return to the stove over medium heat, stir in the chicken, and heat through. Season with the lime juice, salt, and pepper. Garnish with the cilantro, cheese, avocado, and remaining tortilla strips and serve.
” cookbook. Page 144.
