By: Chef Laura Bonicelli
Tortilla soup, or “sopa de tortilla” in Spanish, traces its roots back to Mexico’s diverse and ancient culinary traditions. Believed to have originated in Mexico’s central and southern regions, this beloved soup has been nourishing generations for centuries.
about Tortilla Soup
As with any cherished recipe, tortilla soup has evolved over time, adapting to regional flavors and personal preferences. A staple of Mexican home cooks, Mexican American restaurants usually have a version on their menus. While the core elements remain the same—a tomato-based broth enhanced with spices and garnished with tortilla strips—variations abound.
My version of Tortilla Soup features the addition of chipotle peppers in Adobo Sauce. Their smoky, fiery quality lends a unique depth of flavor – especially for a soup that goes together quickly.
While you can certainly use store-bought tortillas, there’s something truly special about making your own from scratch. Using masa, a traditional corn flour, you can transform simple ingredients into a batch of homemade corn tortillas.
Step by Step Instructions
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