Sopa de tortilla mexicana tradicional

Ingredientes

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium jalapeño, seeded and chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can diced tomatoes (14 oz or 400 g)
• 4 cups chicken or vegetable broth
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1 cup corn (fresh, frozen, or canned)
• 1 cup cooked shredded chicken (optional)
• 4 small corn tortillas, cut into strips
• 1 avocado, diced
• 1/2 cup crumbled queso fresco or feta cheese
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Preparación

1. 1

   Heat oil in a frying pan over medium heat. Fry tortilla strips until golden and crispy. Remove and drain on paper towels.

2. 2

   In the same pot, heat vegetable oil. Add diced onion and sauté until translucent (5 minutes). Stir in minced garlic and chopped jalapeño, cooking for an additional 2 minutes.

3. 3

   Mix in ground cumin and smoked paprika, stirring for about 1 minute to release aromas.

4. 4

   Pour in diced tomatoes, chicken or vegetable broth, salt, and pepper, bringing the mixture to a gentle boil.

5. 5

   Reduce heat and let the soup simmer for 20 minutes. Stir in corn and shredded chicken, if using, cooking until heated through.

6. 6

   Ladle soup into bowls, top with crispy tortilla strips, diced avocado, queso fresco, and cilantro. Serve with a lime wedge on the side.