Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sopa de Tortilla (Mexican Tortilla Soup) Recipe
Sopa de Tortilla showcases traditional Mexican tortilla soup featuring corn tortilla strips served in seasoned chicken broth with tomatoes and authentic Mexican seasonings. This classic soup creates comforting, flavorful broth enhanced by crispy tortilla strips that add textural interest and authentic Mexican taste. The traditional preparation methods ensure restaurant-quality soup that captures the essence of Mexican comfort food in every warming spoonful.
Sopa de tortilla is a Mexican soup featuring corn tortilla strips served in a chicken broth seasoned with tomatoes and pasilla chiles. It’s garnished with avocado, Mexican cheese, and crema.
Prep Time:
40 mins
Cook Time:
30 mins
Total Time:
1 hr 10 mins
Servings:
4
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Ingredients
1 cup vegetable oil, or as needed
12 (6 inch) corn tortillas, cut into strips
3 dried pasilla chile peppers, seeded
2 tomatoes, seeded and chopped
½ large onion, chopped
1 clove garlic
¼ teaspoon dried oregano
1 teaspoon vegetable oil
4 cups water
4 teaspoons chicken bouillon granules
1 sprig fresh parsley
1 avocado – peeled, pitted, and diced
¾ cup diced cotija cheese
2 tablespoons crema fresca (fresh cream) (Optional)
Directions
Heat 1 cup oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Drain on paper towels.
Fry pasilla chiles in the same pan until browned, about 2 minutes, being careful not to burn them. Drain on paper towels.
Transfer one fried pasilla pepper to a blender. Add tomatoes, onion, garlic, and oregano; blend until smooth. Strain through a sieve into a bowl.
Heat 1 teaspoon oil in a saucepan over medium heat. Add blended tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in bouillon granules and parsley. Reduce the heat to low, cover, and simmer until flavors are well combined, about 15 minutes. Remove from the heat and discard parsley.
Divide fried tortilla strips among four bowls. Ladle soup over tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add a dollop crema to each bowl.
Recipe Tip
You can substitute ancho or cascabel chiles for dried pasilla chiles. If using cascabel chiles, triple the amount.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 944 | Calories |
| 80g | Fat |
| 52g | Carbs |
| 13g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 944 | |
| % Daily Value * | |
| Total Fat 80g | 103% |
| Saturated Fat 15g | 75% |
| Cholesterol 23mg | 8% |
| Sodium 852mg | 37% |
| Total Carbohydrate 52g | 19% |
| Dietary Fiber 14g | 51% |
| Total Sugars 6g | |
| Protein 13g | 26% |
| Vitamin C 34mg | 37% |
| Calcium 294mg | 23% |
| Iron 2mg | 13% |
| Potassium 1118mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
