Some soups are comfort food. Sopa de Tortilla is a whole mood — rich, smoky, a little spicy, and deeply satisfying in a way that only a pot of tatemado tomatoes and dried chiles can deliver. It's one of the most iconic dishes in Mexican cooking, and once you learn it, it becomes your go-to for everything from a cold weeknight to a Sunday family lunch.
The magic is in the caldillo — a blended base of roasted tomatoes, charred onion, garlic, and briefly fried chile pasilla that simmers with fresh epazote until it becomes something much greater than the sum of its parts. Then come the garnishes: crispy tortilla strips, cubed queso panela, creamy avocado, a drizzle of crema, and those irresistible little rings of fried chile on top.
Let's get into it.
What You'll Need
For the Caldillo
- 1 kg ripe red tomatoes
- ½ white onion
- 2–3 garlic cloves
- 2–3 chiles pasilla, seeds and veins removed
- 1 chile ancho or guajillo (optional, for extra depth)
- 1.5–2 liters chicken broth (or water + consomé)
- 2 sprigs fresh epazote
- Neutral oil for frying
- Salt to taste
For Serving
- ½ kg corn tortillas, preferably day-old, cut into thin strips and fried
- 200g queso panela or queso fresco, cubed
- 1–2 avocados, sliced or cubed
- Crema ácida or media crema, to taste
- Reserved fried chile pasilla rings
- Shredded chicken or pork chicharrón (optional)
Step-by-Step
Roast the Vegetables (Tatemar)
Place your tomatoes, halved onion, and garlic cloves directly on a dry comal or heavy skillet over medium-high heat. Let them roast, turning occasionally, until they develop deep char marks on the outside — black spots are the goal here, not a mistake. This tatemado technique is what gives the soup its characteristic smoky depth. Don't rush it.
Clean and Fry the Chile Pasilla
Remove the stems, seeds, and veins from your chiles pasilla. Heat a little oil in a small skillet over medium heat and fry the chiles very briefly — just 10 to 15 seconds per side — until they puff slightly and become fragrant. Do not let them burn or they'll turn bitter. Remove and drain on paper towels. Set aside 1–2 chiles for the blender and slice the rest into rings to use as a garnish.
Blend the Caldillo Base
Add the tatemado tomatoes, onion, garlic, and the fried chiles reserved for the broth to your blender. Pour in about 1 cup of chicken broth to help it move. Blend until completely smooth. For a more refined soup, pour the blended mixture through a fine-mesh strainer — this step is optional but gives the caldillo a silky texture.
Season and Simmer the Caldillo
Heat a large pot with a drizzle of oil over medium-high heat. Pour in the blended sauce — it will sizzle and steam on contact. Cook, stirring occasionally, for 5–8 minutes until the color deepens to a dark, intense red. Add the remaining chicken broth and the epazote sprigs. Bring to a boil, then reduce to medium-low and simmer for 15–20 minutes. The soup will thicken slightly and the flavors will come together beautifully. Taste and season with salt.
Fry the Tortilla Strips
While the caldillo simmers, heat about an inch of oil in a skillet over medium-high heat. Add the tortilla strips in batches and fry until golden and crispy — about 2–3 minutes per batch. They should snap, not bend. Drain on paper towels and sprinkle lightly with salt. If you prefer to skip this step, store-bought totopos or tortilla chips work great too.
Assemble and Serve
This is the most important step for texture: assemble each bowl right before eating. Place a generous handful of crispy tortilla strips in the bottom of each bowl. Add cubed queso panela, avocado, and shredded chicken if using. Ladle the hot caldillo over everything — the strips will soften just enough at the edges while staying crispy in the center. Finish with a swirl of crema and a few fried chile pasilla rings on top. Serve immediately.
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