Behind the Recipes
Sopa de Tortilla by Chef Aaròn Sanchez
INGREDIENTS:
2 tbsp. canola oil, plus more for panfrying
1 medium white onion, diced
2 garlic cloves, minced
1 jalapeño, minced
3 ripe tomatoes, chopped
1 qt. chicken broth (home-made or low sodium canned)
salt and freshly ground pepper to taste
4 corn tortillas, cut into 1/8-inch thick strips
1 1/2 cups shredded cooked chicken, warm or at room temperature
1 avocado, pitted, peeled and diced
8 oz. Jack cheese, cubed
1/2 cup coarsely chopped cilantro, for garnish
1 lime, cut in wedges, for serving
PREPARATION:
1. Place a stockpot over medium heat and coat with 2 tbsp. of the oil. Add the onion, garlic and jalapeño and cook, stirring, for 2 minutes to soften. Add the tomatoes and cook until they release their juices, about 2 minutes. Pour in the broth, season with salt and pepper to taste, and simmer for 30 minutes.
2. Meanwhile, heat 1 inch of oil in a skillet over a medium–high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides, about 1 minute. Remove to a paper towel–lined platter and sprinkle with salt while they are still hot.
3. Put a pile of shredded chicken in the bottom of four soup bowls. Ladle the hot soup over the meat. Top with the diced avocado, cheese and fried tortilla strips. Garnish with the cilantro and lime wedges.
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