Speedy Sopa de Tortilla

Speedy Sopa de Tortilla: A Fiesta of Flavor in Just 30 Minutes!

Craving a hearty Mexican soup but short on time? Look no further than this Speedy Sopa de Tortilla! This quick and easy recipe brings the vibrant flavors of Mexico to your table in just half an hour. With its perfect balance of crispy tortilla strips, tender chicken, and a rich, zesty broth, this soup is sure to become a weeknight favorite.

Imagine coming home after a long day and being greeted by the enticing aroma of simmering tomatoes, garlic, and chili. This Speedy Sopa de Tortilla is not just a meal; it’s a warm hug in a bowl. The best part? You don’t have to sacrifice flavor for convenience. This recipe proves that authentic taste can be achieved even when time is of the essence.

Sopa de Tortilla, also known as Tortilla Soup, has its roots in Mexico City. Traditionally, it’s a way to use up stale tortillas, transforming them into crispy, golden strips that add texture and depth to the soup. Our speedy version maintains the essence of this beloved dish while cutting down on preparation time. Pair it with a cold Mexican beer or a refreshing horchata for the ultimate dining experience.

Speedy Sopa de Tortilla Recipe

Ingredients:

6 corn tortillas cut into thin strips

4 cups chicken broth

1 can (14.5 oz) diced tomatoes

1 small onion diced

2 cloves garlic minced

1 jalapeño pepper seeded and minced

1/2 cup corn, fresh, frozen or canned

2 cups shredded cooked chicken

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 tablespoon vegetable oil

1 lime, juiced

Optional toppings: avocado slices, shredded cheese, sour cream, cilantro

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and jalapeño. Sauté for 3-4 minutes until the onion is translucent.

2. Add the cumin and chili powder to the pot. Stir and cook for another minute to toast the spices.

3. Pour in the chicken broth, corn and diced tomatoes. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

4. While the soup is simmering, prepare the tortilla strips. Preheat your oven to 375°F (190°C). Spread the tortilla strips on a baking sheet and bake for 8-10 minutes until golden and crispy, turning once halfway through.

5. Add the shredded chicken to the soup and simmer for an additional 5 minutes.

6. Stir in the lime juice and season with salt and pepper to taste.

7. To serve, ladle the soup into bowls and top with the crispy tortilla strips and your choice of optional toppings.

Notes:

• For a vegetarian version, replace the chicken broth with vegetable broth and omit the chicken or substitute with black beans.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tortilla strips separate to maintain their crispness.
• For a spicier soup, add a pinch of cayenne pepper or use fire-roasted diced tomatoes.

Nutrition Information

Recommended serving size: 1.5 cups

Calories: 280

Total Fat: 9g

Saturated Fat: 2g

Cholesterol: 45mg

Sodium: 650mg

Total Carbohydrates: 30g

Dietary Fiber: 4g

Protein: 22g

Other Information

Prep time: 10 minutes

Cook time: 20 minutes

Equipment used: Large pot, baking sheet (or air fryer), cutting board, knife

Estimated cost per serving: $2.50

Total cost for 4 servings: $10

In Conclusion, Speedy Sopa de Tortilla

In conclusion, this Speedy Sopa de Tortilla is a testament to the fact that you don’t need hours in the kitchen to create a delicious, authentic Mexican meal. With its rich flavors, satisfying textures, and quick preparation time, it’s the perfect solution for busy weeknights or impromptu gatherings. So grab your ingredients and get ready to experience a fiesta of flavors in just 30 minutes!

Get more Mexican food meal ideas here!