Equipment
Ingredients
Vegetables & Aromatics
- 600 g roma tomatoes, halved lengthwise
- 1 white onion, peeled and quartered
- 4 garlic cloves, unpeeled
- 1 poblano pepper, whole
- 1 jalapeño, whole
- 15 ml olive oil
Broth & Seasoning
- 1000 ml vegetable broth
- 60 g corn tortilla chips, crushed
- 2 g ground cumin
- 2 g dried oregano
- 3 g salt
- 1 g black pepper
Garnishes (Essential)
- 100 g corn tortilla chips, whole or broken
- 1 avocado, diced
- 10 g fresh cilantro, chopped
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 393 kcal
- Protein
- 7 g
- Carbohydrates
- 51 g
- Fat
- 20 g
- Fiber
- 11 g
- Sugar
- 12 g
- Sodium
- 1637 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 6 g
- Potassium
- 951 mg
- Calcium
- 115 mg
- Iron
- 2.5 mg
- Magnesium
- 80 mg
- Phosphorus
- 194 mg
- Zinc
- 1.3 mg
- Vitamin A
- 154 mcg
- Vitamin C
- 62 mg
- Vitamin E
- 3.1 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.4 mg
- Folate
- 57 mcg
- Water
- 97 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your broiler to high. Arrange the halved tomatoes (cut side down), onion quarters, unpeeled garlic cloves, whole poblano, and jalapeño on a foil-lined baking sheet. Brush lightly with olive oil.
Broil the vegetables 10-15 cm from the heat source for 10-12 minutes, or until the skins are blackened and blistered. Remove the garlic halfway through if it browns too quickly.
Once cool enough to handle, squeeze the roasted garlic out of its skins. Remove the stems and seeds from the poblano and jalapeño (keep seeds for more heat). Peel the loose charred skin off the peppers, but leave the charred bits on the tomatoes and onions for flavor.
Transfer all roasted vegetables, any accumulated juices, and the 60g of crushed tortilla chips into a blender. Add 250ml of the vegetable broth. Blend on high until completely smooth.
Pour the puree into a large pot or Dutch oven over medium heat. Stir in the remaining 750ml vegetable broth, cumin, oregano, salt, and pepper. Bring to a simmer.
Cook gently for 15 minutes, allowing the flavors to meld and the soup to thicken slightly from the corn chips. Taste and adjust salt or add a squeeze of lime juice if needed.
Ladle hot soup into bowls. Immediately top with a generous handful of fresh tortilla chips, diced avocado, cilantro, and a lime wedge on the side.
Chef's Notes
- Using tortilla chips as a thickener is a traditional technique; the corn masa adds a toasted sweetness that flour or cornstarch cannot replicate.
- For the best texture, serve the soup immediately after garnishing so the topping chips stay crunchy while the base chips provide body.
- If you want a non-vegan protein boost, shredded rotisserie chicken is a classic addition that requires zero extra cooking.
- Don't scrub the baking sheet perfectly clean before broiling—the charred bits contribute to the 'fire-roasted' flavor.
Storage
Refrigerator: 4 days — Store soup separate from fresh garnishes and crunchy chips to prevent sogginess.
Freezer: 3 months — Freezes beautifully. Thaw overnight in the refrigerator.
Reheating: Simmer gently on the stove. If too thick, thin with a splash of water or broth.
Troubleshooting
Soup tastes flat or lacks depth
Cause: Under-seasoning or lack of acidity
Fix: Add more salt and a generous squeeze of fresh lime juice; the acid wakes up the chile flavors.
Prevention: Ensure vegetables are properly charred, not just warmed
Soup is too thick
Cause: Too many chips added to the base or excessive reduction
Fix: Whisk in water or extra broth 50ml at a time until desired consistency is reached.
Prevention: Measure chips by weight (60g)
Cultural Context
Sopa de Tortilla is a staple of Mexico City cuisine, traditionally born from the need to use stale corn tortillas. While authentic versions often fry strips of dried tortillas, this recipe utilizes the accessibility of store-bought chips and broiler-charring to replicate the smoky, earthy profile of the original dish in a modern home kitchen.
