SOPA DE TORTILLA O SOPA AZTECA | Vicky Receta Facil

Cut the corn tortillas into strips and set aside.

In a large skillet, heat the vegetable oil over medium heat.

Add the tortilla strips to the skillet and fry until crispy, about 2-3 minutes. Remove and drain on paper towels.

In the same skillet, add the chopped onion and garlic, sautéing until the onion is translucent.

Add the chopped tomatoes, cumin, chili powder, salt, and black pepper. Cook for about 5 minutes until the tomatoes soften.

Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.

To serve, place a handful of crispy tortilla strips in a bowl, ladle the soup over them, and top with avocado slices, queso fresco, and cilantro.

Serve with lime wedges on the side for squeezing over the soup.

Equipment Needed

Spice Level:

Dietary