Cozy Sopa de Tortilla with Chicken and Avocado

Why You’ll Love This Recipe

• Deep, cozy ancho-tomato broth with gentle smokiness and roasted flavor.
• Balanced textures: crisp tortilla strips, tender chicken, creamy avocado, and fresh herbs.
• Weeknight-friendly steps with make-ahead components for easy entertaining.
• Authentic flavors using accessible supermarket ingredients.

Grocery List

• Produce: 1 lb tomatoes, 1 white onion, 4 garlic cloves, 1 large avocado, 1 small bunch cilantro, 2 limes
• Dairy: 4 oz queso panela, 1/2 cup crema mexicana (or sour cream)
• Pantry: 8 corn tortillas, 2 dried ancho chiles, 6 cups low-sodium chicken stock, tomato paste, Mexican oregano, ground cumin, bay leaf, kosher salt, black pepper, neutral oil, 1 lb boneless skinless chicken thighs

Full Ingredients

Crispy Tortilla Strips

• 8 corn tortillas (6-inch), cut into 1/4-inch strips
• 1 cup neutral oil (such as canola or vegetable), for frying
• Fine sea salt, to taste

Ancho–Tomato Broth

• 2 dried ancho chiles (about 0.7 oz / 20 g total)
• 1 lb ripe tomatoes (about 4 medium), halved
• 1 medium white onion, halved (use half for the broth; reserve the rest if desired)
• 4 garlic cloves, unpeeled
• 6 cups low-sodium chicken stock
• 1 tbsp tomato paste
• 1 tsp Mexican oregano (crumbled)
• 3/4 tsp ground cumin
• 1 small bay leaf
• 1 tsp kosher salt, plus more to taste

Chicken

• 1 lb boneless, skinless chicken thighs
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

To Serve

• 1 large avocado, diced
• 4 oz queso panela, cut into small cubes
• 1/2 cup crema mexicana (or sour cream), for drizzling
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges

Step-by-Step Instructions

Step 1: Cut and fry the tortilla strips

Cut the tortillas into 1/4-inch strips. Heat 1 cup neutral oil in a wide skillet to 350°F/175°C. Fry the strips in 2–3 batches until golden and crisp, 2–3 minutes per batch, stirring so they brown evenly. Transfer to a paper towel–lined plate and immediately sprinkle with fine sea salt. Keep warm on a sheet pan in a 200°F/95°C oven while you make the soup.

Oven alternative: Toss strips with 2 tbsp oil, spread on two sheet pans, and bake at 375°F/190°C for 12–15 minutes, flipping halfway, until crisp and lightly browned. Salt while hot.

Step 2: Toast and soak the ancho chiles

Wipe the ancho chiles clean. In a dry skillet over medium heat, toast chiles 30 seconds per side until fragrant and pliable (do not burn). Cover with very hot water and let soak 10 minutes. Remove stems and seeds, then drain well.

Step 3: Char the tomatoes, onion, and garlic

In the same skillet over medium-high heat, char the tomato halves (cut side down), half the onion, and the unpeeled garlic cloves until blistered and lightly blackened in spots, 8–10 minutes total. Peel the garlic, and roughly chop the onion.

Step 4: Blend the broth base

In a blender, combine the soaked anchos, charred tomatoes, onion, peeled garlic, tomato paste, Mexican oregano, cumin, and 1 cup of the chicken stock. Blend until very smooth, 45–60 seconds. For an ultra-silky broth, pass the mixture through a fine-mesh strainer, pressing on solids.

Step 5: Fry the puree and build the soup

In a large pot over medium heat, warm 1 tbsp oil. Add the blended puree and cook, stirring, until slightly thickened and darkened in color, 3–4 minutes. Add the remaining 5 cups stock, bay leaf, and 1 tsp kosher salt. Bring to a lively simmer and cook 15 minutes to develop flavor.

Step 6: Poach and shred the chicken

Season chicken thighs with 1/2 tsp kosher salt and 1/4 tsp pepper. Reduce the soup to a gentle simmer and add the chicken. Poach until just cooked through and the center reads 165°F/74°C, 12–15 minutes. Transfer to a board, cool briefly, then shred with two forks. Remove the bay leaf. Return shredded chicken to the pot and taste; adjust salt as needed.

Step 7: Assemble and garnish

Divide a generous handful of crispy tortilla strips among warm bowls. Ladle in hot broth and chicken. Top with diced avocado, cubes of queso panela, a drizzle of crema, and chopped cilantro. Serve immediately with lime wedges and extra tortilla strips on the side. Squeeze lime over each bowl right before eating.

Pro Tips

• Day-old tortillas fry more evenly and stay crisp longer than very fresh ones.
• Panela keeps its shape in hot broth better than queso fresco; cube it small so every spoonful gets some.
• For deeper flavor, strain the blended puree before frying; it makes the broth restaurant-smooth.
• Control heat by adding an extra ancho or a pinch of arbol chile for a spicier kick.
• If you have epazote, add a sprig to the simmering broth for an herbaceous, authentic note; remove before serving.

Variations

• Vegetarian: Use vegetable stock and add 1 can (15 oz) black beans or hominy at the end. Garnish with extra avocado.
• Rotisserie Shortcut: Skip poaching; add 2 1/2 cups shredded rotisserie chicken in Step 6 and heat through 3–4 minutes.
• Smokier Broth: Swap in 1 dried pasilla chile or add 1 chipotle in adobo to the blender for a bolder, smoky profile.

Storage & Make-Ahead

Broth (without toppings) keeps 3–4 days refrigerated or up to 3 months frozen. Shred chicken and store separately up to 3 days; reheat gently in the broth. Fry tortilla strips up to 2 days ahead; cool completely and store airtight at room temperature with a paper towel to absorb moisture. Dice queso and chop cilantro up to 1 day ahead. Cut avocado just before serving. To re-crisp tortilla strips, warm on a sheet pan at 300°F/150°C for 5–7 minutes.

Nutrition (per serving)

Approximate: 450 calories; 23 g protein; 26 g fat; 31 g carbohydrates; 6 g fiber; 950 mg sodium. Values will vary with oil absorption and seasoning.