Preparation Time: 20 minutes
Cook Time: 30-40 minutes
Serves: 6-8 people
Sopa de Tortilla or Sopa Azteca is one of the most comforting dishes you could eat in Mexico. With the wonderful crunch of tortillas, the buttery avocado and the chilli kick – it is balanced out wonderfully with a good squeeze of fresh lime.
This extremely easy and delicious dish was originally made with chicken stock and shredded chicken, topped with Mexican crema – this version of Sopa de Tortilla is vegetarian and completely vegan if you leave out the sour cream. Depending on the area the soup is made, Ancho or Pasilla chillies are usually used in this dish, however they are hard to come by in Singapore, hence the canned chipotle chillies and the level of spice can be tailored to your taste buds.
8-10 lovely ripe tomatoes (roughly chopped)
OR 2 cans of chopped tomatoes
350g Small can of chipotles in adobo (I used la Costena brand)
200g/ 1 medium white onion
2 cloves garlic (finely chopped)
1 tblsp tomato paste
2tblsp olive oil
600 mls vegetable stock
Salt to taste
Chopped coriander leaves
Smashed tortilla chips
Finely chopped onion
2- 3 avocados/sliced
Sour cream (optional)
Finely chop onion and reserve about ¼ of them for the garnish
Blend the chipotles in adobo can to make a paste, set aside
In a medium saucepan, heat oil and fry the onion until transparent, add garlic and mix through
Add tomatoes and mix until the onion mix has become acquainted
Throw in tomato paste, half of the chipotle paste and half the vegetable stock
Allow the ingredients to mingle and reduce, simmering at a medium heat for about 20 minutes, stirring occasionally
Add the remainder of the stock and reduce for another 10 minutes. The soup should be the consistency of a thick tomato pasta sauce.
When the soup is ready, season with salt to taste and add some more chipotle paste if you need more heat.
Place in warm bowls and garnish with chopped tortillas, coriander, avocado slices, onion and sour cream if your heart desires.