Creamy Tortilla Chip and Tomato Soup
- Makes4 servings
- Cook Time30 minutes
- 1
This pantry-friendly simple soup is our adaptation of a sopa de tortilla we learned to make in Mexico City. It requires barely any knifework and only a few minutes at the stove. Tortilla chips are the hard-working ingredient here—blended into the mix, they thicken the broth, while broken bits at the finish add texture. If you’re making this in summer and have ripe tomatoes, use 2 pounds in place of the canned tomatoes. This sopa de tortilla loves garnishes. Offer as few or as many as you like among the ones listed.
Don’t use canned tomatoes flavored with basil. Typically, added seasonings in canned tomatoes are mild, but with so few ingredients in this soup, even subtleties are noticeable.
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