Sopa de Tortilla

tortilla soup
A Mexican traditional soup made from chicken broth with the addition of fresh celery, tomatoes and leeks.
Recipe By: Azteca Milling, producers of Maseca brand masa mix.
  • PrepN/A |
  • TotalN/A |
  • Serves 5


    • 1/2 Cup MASECA®
    • 1/4 Cup Celery (chopped)
    • 1/4 Cup Leek (chopped)
    • 1/4 Cup Tomato (chopped)
    • 1 Tsp Salt
    • 4 Cup Chicken Broth
    • 10 Pieces Fried Tortilla Strips
    • 2 Pieces Avocado sliced
    • 1 Cup Sour Cream
    • 2 Cups Fresh Cheese (chopped)
    • 5 Pieces Fried Pasilla Chile strips
    • 1 Cup Vegetable Oil
    • 2 Tbsp Chicken Flavor Bouillon
    • 1 Piece Garlic Clove (chopped)
    • 2 Cups Tomato Sauce


Wash and disinfect vegetables before cutting. In large saucepan on medium-high heat fry celery, tomato and leek until soft, and blend with tomato sauce.

Separately blend MASECA® with one cup of chicken broth. Add the vegetables mix until both integrate well, and strain.

Add the remaining chicken broth, chicken flavor boullion and salt. Allow to simmer to meld the flavors until a thick texture is reached.

To serve:
Ladle soup into serving bowls and top with avocado, cream cheese, pasilla chile and a dollop of sour cream. Add tortilla strips at the end to avoid get them too wet before serving.

Add extra chili when blending to make it spicier. You could use a substitute of fresh cheese, like shredded Monterey Jack.
Preparation time: 20 to 25 minutes.
Recipes From - The Gourmet Food And Cooking Resource