Tortilla Soup
- Makes4-6 servings
- Cook Time40 minutes
- 12
Our take on sopa de tortilla is a simple, homestyle tortilla soup like the one made for us by home cook Jazmín Martínez in Mexico City. It is pureed for smoothness; contrasting colors, flavors and textures are added with garnishes. For the best results, ripe tomatoes are key—in non-summer months, we find Campari tomatoes to be a good option, as well as cherry or grape tomatoes. The tomatoes need only to be cored before they’re tossed into the pot (cherry or grape tomatoes can be used whole). Tortilla chips, called totopos in Mexico, are used in two ways: they’re cooked and pureed with the base to thicken the soup, then fresh chips are added to the serving bowls before the soup is ladled in.
Don’t blend all of the soup mixture at once. If the blender jar is too full with hot liquid, when the machine is turned on, the rapid burst of steam may loosen the lid and cause splattering.
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