Tortilla Soup (sopa de tortilla)


My wife Valerie and I just returned from a fabulous vacation in Zihautanejo Mexico (yes the magical destination at the end of the Shawshank Redemption movie). One afternoon we had lunch at “Fonda La Tertulia” and enjoyed a simple yet tasty house tortilla soup with the special of the day. The tortillas were fried which gave the soup a wonderful texture. I have replicated the recipe here for you to enjoy. Gluten-free and meatless this recipe is also diabetic friendly.

PRINT Tortilla Soup Recipe from MS Word

Tortilla Soup (sopa de tortilla)

Yield: 2 servings

4 cups gluten-free MSG-free vegetable stock
5 thin corn tortillas
3 – oz. Casero (queso fresco) cheese
1 tablespoon chili powder (hot, medium or mild your preference)
1 tablespoon canola or grape seed oil
2 teaspoons ground cumin
1 teaspoon sugar, stevia or sucralose

Cut tortillas into thin strips (chiffonade) and fry in the oil till crisp but not brown. Transfer them to a paper towel. Heat vegetable stock and add chili powder, cumin and sweetener. Crumble the Casara cheese. Ladle soup into two bowls and add half the fried tortilla strips and half of the crumbled cheese onto each portion. Serve.

© 2011 Aron David Bradley
http://www.boomercuisine.com

Aron at Fonda La Tertulia in Zihautanejo Mexico

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3 thoughts on “Tortilla Soup (sopa de tortilla)

  1. I’m so excited to try this. My family just ate chicken tortilla soup tonight, and my vegetarian self wants a world of tortilla soup once again.

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