Lunch · 45 min · mexican

Sopa de Tortilla

Dinner decisions, handled: Sopa de Tortilla pairs corn tortillas with tomatoes for a 45-minute Mexican lunch. The macros do the talking: 9g protein, 35g carbs, and 14g fat in every 284-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 10 Corn tortillas
• 1.5 lb Tomatoes
• 1/2 White onion
• 3 cloves Garlic
• 1 Pasilla chile
• 6 cups Vegetable broth
• 1 Avocado
• 3/4 cup Queso fresco
• 1/3 cup Crema
• 1/3 cup Vegetable oil

Steps

1. Cut the tortillas into strips and fry in hot oil until crisp and golden. Drain on a rack and salt — these are the soul of the soup.
2. Char the tomatoes, onion, and garlic, then blend with the broth until smooth.
3. Simmer the soup 20 minutes with the whole pasilla chile floating in it, then fish the chile out.
4. The broth should be thin and intensely savory — Aztec soup is about the broth, not thickness.
5. Set a handful of tortilla strips in each bowl and ladle the steaming soup over.
6. Top with avocado, queso fresco, crema, and the fried pasilla cut into rings.

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