Sopa de Tortilla
Smoky tomato-chile broth, shredded chicken and crispy tortilla strips.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The strips have to go in at the table - not earlier. Soup hits crisp tortilla, you get 2 minutes of perfect contrast before it softens. That's the whole experience.
Ingredients
Everything below makes 4 servings.
- 1 lbboneless skinless chicken thighs
- 6 cupschicken broth
- 4 mediumRoma tomatoeshalved
- 1dried ancho chilestems and seeds removed
- 1chipotle pepper in adobo
- ½ mediumwhite onionquartered
- 3garlic clovessmashed
- 1 tspground cumin
- 1 tspdried oregano (Mexican preferred)
- 8corn tortillascut into 1/4-inch strips
- ½ cupqueso frescocrumbled
- ¼ cupMexican crema
- 2avocadodiced
- ¼ cupfresh cilantrochopped
- 2limecut into wedges
- 3 tbspolive oil
- 1 tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 620calories
- 34gprotein
- 46gcarbs
- 33gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Halve tomatoes. Quarter ½ medium onion. Smash 3 garlic cloves.
- Stem and seed ancho chile.
- Cut corn tortillas into 1/4-inch strips.
- Dice avocado. Chop cilantro. Wedge limes. Crumble queso fresco.
Bake tortilla strips
Heat oven to 400°F. Toss tortilla strips with olive oil and salt. Spread on sheet pan. Bake 12-14 min, tossing once, until deep golden and crisp.
14 min · hands offChar and blend base
In small skillet over medium-high, char tomatoes, onion, and garlic 5-6 min total. Add ancho chile last minute. Transfer to blender with chipotle, cumin, oregano, broth, salt. Blend smooth.
8 min · hands onFry the base
Heat olive oil in large pot over medium-high. Pour in blended base (careful - spatters). Stir 5 min until darker and thicker.
5 min · hands onSimmer chicken
Add remaining broth and chicken thighs. Bring to gentle simmer, cover, cook 25-30 min until chicken shreds easily. Shred in pot with two forks. Taste salt.
27 min · hands offPlate
Ladle soup into bowls. Top with a generous pile of tortilla strips, diced avocado, queso fresco, a drizzle of crema, cilantro, and a lime wedge.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Poach 20 min instead of 30. Saves about 5 minutes.
Sear cubed tofu 3 min per side; add at the end. Saves about 10 minutes.
Skip cheese and crema; extra avocado and cilantro.
Or scatter a dairy-free crumbled cheese over the top. Or drizzle a cashew or coconut-based crema.
What keeps
Broth and chicken hold 4 days and reheat beautifully. Tortilla strips MUST be fresh - bake them day-of or they go limp on contact with broth.
Meet Maui,
the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
Join The WaitlistCurrently in closed beta on iPhone.
