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Creamy Tortilla Chip and Tomato Soup

Creamy Tortilla Chip and Tomato Soup

By Felisia TanFebruary 24, 2025

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 28

    ounce can whole peeled tomatoes

  • 4

    medium garlic cloves, smashed and peeled

  • ¼

    medium white onion, roughly chopped

  • 1

    tablespoon roughly chopped chipotle chili in adobo sauce, plus 2 teaspoons adobo sauce

  • Kosher salt and ground black pepper

  • ½

    cup crumbled tortilla chips, plus chips to serve

  • Sour cream, to serve

  • Shredded queso Oaxaca or mozzarella cheese, to serve

Step 1

In a blender, combine the tomatoes with juices, garlic, onion, chipotle and adobo sauce and 1 teaspoon salt. Blend until smooth, about 2 minutes. Stir the crumbled tortilla chips into the blender jar; re-cover the jar. Let stand until the chips are softened, about 5 minutes. Blend until the puree is once again smooth, about 1 minute.

Step 2

Transfer the puree to a large saucepan, then stir in 2 cups water. Bring to a boil over medium-high, then reduce to medium and simmer, stirring occasionally, until slightly thickened and the foam that rises to the surface fully dissipates, 8 to 10 minutes. Meanwhile, break a few additional tortilla chips into bite-size pieces and place in each of 4 serving bowls.

Step 3

When the soup is done, taste and season with salt and pepper. Ladle it into the bowls, over the tortilla chips. Garnish as desired with sour cream, cheese and additional tortilla chips.