Sopa de Tortilla

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Sopa de Tortilla

Craving Mexican? Then soup it up! Sopa de Tortilla is hot and spicy – much like an Indian plato, and fantastically muy bien. Put on your sombrero and get ready to conjure up an exciting Mexican meal – something that would adorn the dining table today.


  • Chicken breast – 2 medium
  • Onion – diced, 1 1/2 cups
  • Tomatoes – diced, 2 cups
  • Red bell peppers – half of a big bell pepper, diced
  • Garlic – minced, 2 tsp
  • Black beans – 1 (15 oz. can)
  • Cumin powder – 1 tsp (dry roast and grind)
  • Red chilli flakes – 1 tsp
  • Oil – 2 tbsp
  • Chicken broth – 4 cups
  • Salt – to taste

For marinade –

  • Cumin-coriander powder – 2 tsp (dry roast the seeds and grind)
  • Red chilli flakes – 2 tsp
  • Salt – 1/2 tsp
  • Oil – 1 tbsp
  • For toppings –

  • Diced onion
  • Diced avocado
  • Coriander leaves
  • Corn Tortilla/Tortilla strips

    • Combine chicken with ingredients under “For marinade”. Leave aside at room temperature for at least 30 minutes. Bake it in oven at 375 F for 45 minutes. Let cool and pull/shred chicken with the help of a fork.
    • Take a large pot and heat the oil. Add onion and garlic, and sauté taking care that the garlic doesn’t burn. Put tomatoes, bell peppers, cumin powder and red chilli flakes. Red bell peppers and red chilli flakes are great flavor enhancers so don’t substitute them. Add salt but go easy since you will be adding chicken broth later.
    • Open your can of black beans and pour the contents in the pot. Put shredded chicken. Continue to cook and stir in medium high heat for 2 minutes.
    • Put chicken broth and mix the liquid with the solids. Once it starts boiling, lower the heat, and cover and cook for 45 minutes. Adjust salt and other spices.
    • Take 4 corn tortillas and cut them in long, thin strips. Shallow fry in oil till they brown well on both sides and turn crispy.
    • Pour soup into individual bowls. The toppings add an interesting twist so don’t skip them. Go, go…sip and slurp!
    • Yield – 2 – 3 servings

    By |May 11th, 2014|WHAT'S COOKING|2 Comments


    1. VIWA September 10, 2015 at 9:26 am - Reply

      @ Coralie – I would definitely stay away from my chilies if they had dust! You can use flour tortillas instead. Yeah, this will be a great meal to consume especially in a cold wintry night in London. Bon appétit!

    2. Coralie September 8, 2015 at 4:40 am - Reply

      This looks delicious. I’m havnig a little Autumny Thanksgivingy dinner on Friday and thinking of making this. I’m a little bit worried about the quality of my dried chilies. I have all those but they are pretty old, gathering dust for a year or so. How much will this matter? Also the old tortilla problem here in London; we don’t get the simple good ones. But I’m thinking chemical filled corn tortillas prob still better than chips?Hmmm I’m not painting a pretty picture here but I think it will still be great and people will enjoy.

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