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Creamy Tortilla Chip and Tomato Soup
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.
4
Servings
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.
30 minutes
Ingredients
-
28
ounce can whole peeled tomatoes
-
4
medium garlic cloves, smashed and peeled
Directions
-
01In 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.
Reviews
February 26, 2025
Loved the flavors
Super easy to make and big flavor impact with the ingredients.
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