Tortilla Soup (Sopa De Tortilla)

This is sopa de tortilla the old-school way, lighter than the heavy Tex-Mex version most Americans know. No chicken chunks, no beans, no avocado pile, just a bright tomato broth with a surprising mint sprig infusion, finished with crispy fried corn tortilla strips and a sprinkle of cheese at the bowl.

The mint is the detail that puzzles people, but it’s traditional in many Mexican kitchens, especially in the central highlands. It adds a subtle herbal lift that rounds out the tomato’s acidity. A single sprig is all you need, more and the soup starts tasting like mouthwash.

Blending the raw tomato, onion, and garlic smooth before simmering is what builds the soup’s silky body. Unblended chunks would give you chunky salsa stew, not the refined, almost consommé-like texture this dish is known for.

The fried tortilla strips do double work, they thicken the soup slightly as they soften in the broth while adding texture and that essential toasted-corn flavour. Fry them in small batches to keep the oil hot and the strips crisp.

Kitchen Tips

• Use day-old corn tortillas if possible, they fry up crisper and drier than fresh ones.
• Drain the tortilla strips on a wire rack over paper towels, not directly on the towels, so the steam escapes and they stay crunchy.
• Don’t add the tortilla strips to the pot, sprinkle on each bowl at serving so they stay crisp.
• A crumbly queso fresco or cotija is the authentic cheese, not cheddar, shredded monterey jack works in a pinch.

Variations

• Add a dried pasilla or ancho chile, fried briefly with the tortillas, for deep chili flavour traditional to Mexico City versions.
• Stir in shredded rotisserie chicken for a heartier main-course version.
• Top each bowl with sliced avocado, a squeeze of lime, and a spoonful of crema for a complete Mexican table.