The Tortilla Soup or Sopa de Tortilla is perhaps the best known Mexican soup. Make this on a cold and wintry day, coupled with some nice warm bread and salad. You can use stale tortilla with this recipe.

Tortilla Soup or Sopa de Tortilla - Easy Mexican Recipe For Mexican Food

• 1/2 cup peanut oil
• 6 tortillas (cut into strips)
• 1 clove garlic (quartered)
• 1 tsp dried epazote (crumbled)
• 1 onion (chopped)
• 2 tomatoes (seeded & chopped)
• 6 cups good chicken stock
• 1 tbsp coriander leaves (chopped)
• Grated Parmesan cheese

Canned Italian tomatoes may be used instead of fresh ones. Use 3 cans for this recipe and remember to drain them well.

Image of Epazote Herb or Mexican Tea

Epazote a type of herb and is also known as Mexican tea, stinkweed, pigweed, wormseed or goosefoot. If you cannot find this herb, omit entirely from recipe.

• Heat oil in a skillet and fry the tortilla strips till golden
• Drain on paper towel and set aside
• Pour off all but 2 tbsp of oil from skillet
• In a food processor, add onions, garlic, epazote and tomatoes
• Puree till smooth
• Pour into skillet and cook, uncovered, stirring for 5 mins
• Bring chicken stock to a boil in a large saucepan or pot
• Add cooked tomatoes mixture to pot and reduce heat to a simmer
• Add tortilla strips and simmer for 5 more mins
• Sprinkle with coriander
• Scoop soup into individual bowls and serve with grated Parmesan cheese

You can try a different variation with this recipe by frying 2 chile pasillas in some of the oil in which the tortilla strips were fried. Allow to cool then crumble. Serve a little along with the grated cheese.

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