Best Sopa Seca De Tortilla Recipes

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SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)



Sopa de Tortilla (Real Mexican Tortilla Soup) image

Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.

Provided by jackie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h14m

Yield 4

Number Of Ingredients 13

vegetable oil, or as needed
12 (6 inch) corn tortillas, cut into strips
3 dried pasilla chile peppers, seeded
2 tomatoes, seeded and chopped
½ large onion, chopped
1 clove garlic
¼ teaspoon dried oregano
4 cups water
4 teaspoons chicken bouillon granules
1 sprig fresh parsley
1 avocado - peeled, pitted, and diced
¾ cup diced cotija cheese
2 tablespoons crema fresca (fresh cream)

Steps:

  • Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
  • Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
  • Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
  • Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
  • Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.

Nutrition Facts : Calories 606.3 calories, Carbohydrate 49.5 g, Cholesterol 36.4 mg, Fat 42.4 g, Fiber 10.3 g, Protein 13.1 g, SaturatedFat 10.8 g, Sodium 706.8 mg, Sugar 6.2 g

SOPA SECA DE TORTILLA



Sopa Seca de Tortilla image

A rich and creamy Mexican side dish - full of peppers, onions, cheese and corn tortillas. It will surprise you. The name means "Dry Tortilla Soup" Some people would call it a casserole. I call it divine. A nice addition to a Mexican dinner, this also goes well with other foods. Not spicy at all, so it can go with many things. Though it is meant to be a side dish, you could serve it along with a large salad for a luncheon or light dinner. (Or, not so light, maybe) This is so rich and creamy, you'll want to make it for company. If you must have spicy foods, you can add some jalepenos to it if you like. But do try it this way first.

Provided by ThatBobbieGirl

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

10 6-inch corn tortillas
cooking oil (olive or canola)
2 green bell peppers, cut in strips
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon salt
1 cup whipping cream
1 cup shredded monterey jack cheese

Steps:

  • Cut tortillas in strips about 3 inches long and 1/2 inch wide.
  • In medium skillet heat 1/4 inch of oil.
  • Fry tortilla strips, a few at a time, about 10 seconds or just until limp.
  • Remove with slotted spoon.
  • Drain on paper toweling.
  • Pour off all but about 2 tablespoons oil from skillet.
  • Add green pepper strips, onion and garlic; cook till onion is tender.
  • Sprinkle vegetables with salt.
  • In 1-1/2 quart casserole, combine tortilla strips, vegetables, and half of the cheese.
  • Pour whipping cream over all.
  • Cover and bake in 350-degree oven for 20 minutes.
  • Uncover.
  • Stir gently; sprinkle with remaining cheese.
  • Bake uncovered about 10 minutes more or until heated through.

SOPA SECA DE TORTILLA CON CREMA (MEXICAN DRY SOUP)



Sopa Seca De Tortilla Con Crema (Mexican Dry Soup) image

I visited my best friend (Magga) over the Easter holiday & borrowed a few cookbooks from her. I was immediately drawn to *Taste of Mexico* by Elisabeth L. Ortiz, found this recipe among her collection of "70 fiery & flavourful recipes from south of the border" & learned some new lessons on authentic Mexican cuisine. Her intro to the *Soups* section says "Soups are a must for the midday main meal (comida). There are 2 types: aguada (liquid) & seca (dry). The 1st term is self-explanatory, but what is a dry soup? It describes a separate course (traditionally a tortilla or rice dish) served after the more conventional soup & before the main course." I never knew that & this "dry soup" sounds so good to me. (Times were estimated & 15 min allowed for ingredient prep + assembly) *Enjoy* !

Provided by twissis

Categories     Cheese

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

1/2 cup corn oil
1 onion (finely chopped)
2 garlic cloves (chopped)
1 lb tomatoes (peeled, seeded & chopped)
1/2 teaspoon dry oregano
1/4 teaspoon sugar
16 corn tortillas (sml size, day-old & cut in 1/2-in strips)
1 cup double cream
1 cup parmesan cheese (freshly grated)
salt (to taste)
black pepper (freshly ground to taste)

Steps:

  • Heat 2 tbsp of oil in a non-stick fry pan. Saute onion + garlic till soft & stir in chopped tomato.
  • Cook tomato till thick, then stir in oregano & sugar. Season to taste & set aside in a bowl.
  • Wipe the pan clean w/paper towels, heat the remaining oil in the pan & fry the tortillas without allowing them to brown. Drain fried tortilla strips on paper towels.
  • Pour a layer of the tomato sauce into a greased flameproof casserole. Add a layer of tortilla strips, a thin layer of cream, another layer of sauce & a layer of grated cheese. Continue till all ingredients have been used, ending w/a layer of cheese.
  • Cover casserole & heat through gently on the stovetop ~ or heat through for about 20 min in an oven preheated to 180C (350F).
  • *Cooks Tip* ~ Be sure to use corn tortillas for this recipe. If only lrg ones are available, use 8.
  • *Personal Note* ~ Altho not a part of the recipe or its authentic intent, I can easily see this dish 1) Converted to a main-course w/the addition of seasoned grd meat or chorizo to the sauce *or* 2) Combined w/a salad to form a meatless main-dish.

TORTILLA SOUP (SOPA DE TORTILLA)



Tortilla Soup (Sopa De Tortilla) image

Make and share this Tortilla Soup (Sopa De Tortilla) recipe from Food.com.

Provided by Midwest Maven

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup corn oil
6 corn tortillas, cut into 1/4 inch strips (stale are fine)
3 garlic cloves, sliced
1 large onion, diced
2 dried chilies, preferably pasilla, stemmed, seeded, and sliced
3 fresh tomatoes, roasted (or blanched and peeled or just canned tomatoes)
6 cups chicken stock
1 cup shredded cooked chicken
2 tablespoons fresh lime juice (to taste)
salt and pepper
1 cup chopped fresh cilantro leaves
1 cup cubed mexican cheese, such as queso fresco, blanco, ranchero or 1 cup monterey jack cheese
1 ripe avocado, peeled, pitted and sliced

Steps:

  • Heat the oil in a saucepan over med/high heat for a couple minutes.
  • Begin frying the tortilla strips in batches until golden brown and crisp, turning after a minute or two, about 2-4 minutes in total.
  • Drain on paper towels and set aside.
  • Discard all but 2 tablespoons of the oil and turn the heat to meduim.
  • Add the garlic and onion, and saute until softened, about 5 minutes.
  • Add the chiles, tomatoes and half the tortilla strips and cook another 5 minutes.
  • Add the chicken stock and bring to a boil, them simmer for 20 minutes.
  • Let the soup cool slightly, and then using an immersion blender, or an upright blender, puree the mixture until smooth.
  • Return mixture to the stove over medium heat, stir in the chicken and heat through.
  • Season with lime juice, salt and pepper.
  • Garnish with the cilantro, cheese, avocado, and the remaining tortilla strips, enjoy!

TORTILLA "DRY SOUP" CASSEROLE ( SOPA SECA DE TORTILLA



Tortilla

This is a wonderfully spicy casserole of sorts. Because it has cream cheese, strips of tortillas, it could be classified with chilaquiles. This is just amazing! If you need more heat, sprinkle some red pepper flakes in, or some hot sauce of your choice. Tradition calls for either lard or shortening. You can use salad oil, as I do.

Provided by FLUFFSTER

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup minced onion
2 tablespoons salad oil
4 ounces green chilies, minced
1 cup whipping cream
1 cup tomato puree
salt
12 corn tortillas (cut in thin strips, then fried)
2 cups shredded monterey jack cheese
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • In a wide frying pan, over medium heat, cook onion in oil until limp; add chiles and cream, and tomatoe puree. Simme for 10 minutes. Add salt, to taste.
  • Grease a 2-qt. baking dish and cover the bottom with half of the tortilla chips. Pour half the sauce and half of the shredded cheese. Repeat layers, ending with the cheese. Dot with butter and bake, uncovered, in a 350°F oven for 30 minutes or until hot through.

Nutrition Facts : Calories 490.4, Fat 35.9, SaturatedFat 19.6, Cholesterol 98, Sodium 279.7, Carbohydrate 31, Fiber 4.5, Sugar 4.8, Protein 14.1

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