Sopa De Tortilla


  • 15 ounce can of whole tomatoes
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 chipotle pepper in adobo, seeded
  • 48 ounce can chicken broth
  • Salt & pepper
  • Oil for frying
  • Corn tortillas, cut into 1/4 inch thick strips
  • 1 lime, juiced


  1. Drain can of tomatoes.
  2. In a blender or food processor, puree tomatoes, onion, garlic, chipotle pepper.
  3. In a large pot, add tomato mixture and chicken broth. Bring to a boil and simmer. Season with salt and pepper.
  4. Fill a frying pan a quarter of the way full with oil. Heat oil and fry tortillas until crispy and golden. Remove from oil and sprinkle with salt.
  5. Remove soup from heat and add lime juice. Garnish with fried tortilla strips.