Sopa De Tortillas(Tortilla Soup)

This is old-school tortilla soup the way it’s made in Mexican home kitchens. No blender, no stock, no long ingredient list. Just tortilla strips fried in garlic-infused oil, then simmered in a chili-spiked tomato broth until they soften and thicken the soup naturally.

The garlic clove gets cooked until it’s blackened, then removed. That charred garlic flavor stays in the oil and gives the whole pot a deep, smoky base that you can’t get any other way. It’s a traditional technique worth respecting.

Cut the tortillas into narrow strips and let them dry out a bit before frying. Drier strips crisp up faster in the oil and absorb less grease. Once browned, they go straight into the tomato puree, onion, and water mixture to simmer until they’re soft and the soup has thickened to almost a stew-like consistency.

A shower of grated cheese on top while the soup is still hot lets it melt into strings across the surface.

Kitchen Tips

• Let the tortilla strips air-dry for at least 15 minutes before frying. Day-old tortillas work even better.
• Don’t panic when the garlic turns black. That’s the point. The bitterness cooks out and leaves behind deep, roasted flavor in the oil.
• This soup should be thick, almost dry. If it’s too watery after 15 minutes, simmer uncovered a few minutes longer.

Variations

• Add shredded cooked chicken for a more substantial meal.
• Squeeze fresh lime juice over each bowl and top with diced avocado and a dollop of sour cream.
• Use corn tortillas instead of flour for a more authentic flavor and better texture.