Sopa de Tortilla

Sopa de Tortilla is a vibrant and comforting Mexican soup, featuring a rich tomato base and crispy tortilla strips, perfect for warming the soul. This vegan version retains the traditional flavors while being entirely plant-based, making it both healthy and delicious.

Ingredients

• Corn tortillas - 2 large
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Tomatoes - 400 grams, diced (fresh or canned)
• Vegetable broth - 500 ml
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn kernels - 100 grams (fresh or frozen)
• Avocado - 1 small, diced
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the corn tortillas into strips and spread them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Bake for 10-12 minutes, or until crispy.
3. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
4. Add the minced garlic and sauté for another minute until fragrant.
5. Stir in the diced tomatoes, vegetable broth, cumin, chili powder, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes.
6. Add the corn kernels and cook for an additional 5 minutes.
7. Serve the soup hot, topped with crispy tortilla strips, diced avocado, and chopped cilantro. Add lime wedges on the side for extra flavor.

Nutrition

• Calories: 290
• Protein: 6 g
• Carbs: 42 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and avocados.
• High in fiber, promoting digestive health.

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