• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Fonda San Miguel's Sopa De Tortilla

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 10 Plum tomatoes, broiled and
  • -pureed (2 cups)
  • 1/2 md Onion, roughly chopped
  • 1 Clove garlic, peeled and
  • -chopped
  • 4 tb Peanut or safflower oil
  • 8 c Chicken broth, fortified for
  • -extra richness by adding
  • -chicken necks and backs
  • -when cooking
  • 1 Sprig fresh epazote, * see
  • -note
  • 14 Corn tortillas, cut in match
  • -stick strips
  • 4 Pasilla chilies, stems and
  • -seeds removed, * see note
  • 6 oz Panela cheese, cut in small
  • -cubes, * see note (up to 8)


To Prepare the Tomatoes: Cut in half and broil until lightly browned and
tender. Cool and blend into a puree. Mix with the onion and garlic.

Heat a frying pan and add the oil. Add the tomato mixture and fry, stirring
continously, then add the chicken broth and simmer 8-10 minutes. Add the
epazote at the last minute.

In hot oil, fry the corn tortilla strips until crisp but not dark. Drain
them on paper towels. Cut the pasilla chilies into narrow strips and fry
quickly until slightly crisp.

Ladle the soup into serving bowls. Add about 6-8 cubes of panela cheese,
more if preferred, and 2-4 strips of fried pasilla chilies. Garnish with a
fistful of fried tortilla chips, assembling crisscrossed for an interesting
presentation. Serve immediately. Makes about 2 1/2 quarts.

NOTES : This is close to the classic tortilla soup recipe, widely found
throughout Mexico. If avocado and chicken are added, it is called Sopa
Azteca. Epazote is a pungent herb popular in many Mexican dishes. Pasilla
chilies are long, blackish-brown dried chilies. Panela cheese, or queso
panela, is a white, semisoft, salty Mexican cheese that is rather mild

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