Sopa de tortilla

Sopa de tortilla is a Mexican soup made from a tomato and chilli broth, topped with crisp fried strips of corn tortilla and garnishes added at the table. It is widely eaten across Mexico as a starter or a light main course.

What it really is

Classic sopa de tortilla begins with a broth made by blending tomatoes, onion, garlic and dried or fresh chillies (often ancho or guajillo), then frying the blended mixture in a little oil and adding stock. Corn tortillas are cut into thin strips and fried in hot oil until crisp, then drained. The strips are added to the bowl just before serving so they stay crunchy. Garnishes usually include diced avocado, crumbled queso fresco or a similar fresh white cheese, crema or sour cream, chopped coriander and lime wedges.

The dish is distinct from tortilla soup in the United States, which is often a broader, cumin-heavy version served with a wider range of toppings, and from sopa seca, a dry pasta or rice dish in the same family. The fried tortilla strips are the defining element: a soup that is served with plain tortilla pieces, or in which the strips are soaked into the broth before serving, is not the classic form.

How it's served

• Served hot in a bowl, with the fried tortilla strips added on top just before eating
• Garnished at the table with avocado, cheese, crema, coriander and lime
• Often eaten as a starter, or as a light meal with bread or beans
• Chillies such as chipotle or extra salsa may be offered on the side for extra heat

How to write it on the menu

• Name the core elements: tomato and chilli broth with fried corn tortilla strips
• List the garnishes served with it, such as avocado, queso fresco and crema
• Note that the tortilla strips are fried in oil, and that the broth is usually made with stock
• State if the soup is made with chicken stock, since the classic version commonly uses it and it is not vegetarian