Photo by Santiago Gomez de la Fuente A modern update of one of my absolute most favorite recipes from my abuela's kitchen.
This sopa de tortilla immediately sends me back to my abuela's kitchen. She used to call this soup la sopa de 7 ingredientes, which translates into English, "the seven ingredient soup."
My version has quite a few more ingredients than that, but it's just as delicious as the one I used to enjoy with my abu.
Ingredients
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 6 cups chicken broth
- 2 cups tomato puree
- 1/2 teaspoon salt coarse
- 4 cups water
- 2 lbs chicken breast boneless (to shred)
- Garnish
- 2 guajillo chiles toasted, seeded and devained, finely sliced
- 2 cups pork skin chicharrones
- 2 avocadoes ripe, cubed
- 1 cup Sour cream
- 2 cups queso fresco
- Tortilla strips
- 6 corn tortillas 6-inch
- 1/4 cup canola oil
Directions
- Cut tortillas in half, and then cut the halves into 1/4-inch wide strips.
- Heat oil over medium-high heat in a large pot, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let them drain on a paper towel-lined plate.
- Bring large pot to medium heat, add 4 cups water, chicken, salt, onion, garlic and tomato puree. Cook approximately 25 minutes until chicken is tender.
- Take chicken out and let cool. Shred and reserve.
- Allow the remaining ingredients from the broth to cool and blend until smooth.
- Serve tomato broth in soup bowls and place garnish ingredients in separate plates so your guests assemble their soup to taste.
- Garnish each serving with tortilla strips, 1 teaspoon cream, 2 teaspoons cheese, avocado, 2 chile strips, 2 teaspoons shredded pork skin.
- Enjoy!
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