Monday, November 8, 2010

Sopa de Tortilla

Winter is FINALLY approaching - I can't wait to start making my hot hot soups... Here's a recipe that was given to me by my favorite Long Beach Mexican restaurant - Mexican Affair - they closed their doors a little over a year ago - I will miss them..

Sopa de Tortilla
Serves 10-12 (or yummy leftover)


1 green bell pepper, coarsely chopped
1/2 teaspoon garlic powder
1 small white cabbage, coarsely chopped
1 tomato diced
1 onion coarsely chopped
4 carrots cut into 1/4 inch slices
4 medium zucchini cut into 1/4 inch slices
1/3 chicken base
1/2 TBSP salt
1 tsp oregano leaves
1 1/2 gallons water
6 corn tortillas cut into strips
8 oz grated jack and cheddar cheese
2 avocados

Cut tortillas into strips. Spray cookie sheet with vegetable cooking spray. Bake at 400 degrees for 10 minutes or until crisp. set aside. In a large pot add water, chicken base, and cook over medium heat until it comes to a boil. Add carrots, garlic powder, salt, oregano leaves, simmer for 5 minutes. Add bell peppers, onions, simmer for 5 minutes. Add zucchini and simmer for 5 minutes. Add cabbage, tomatoes and cook for an additional 5 minutes.

Pour soup into bowls - top with tortilla strips and sprinkle with cheese. Garnish with sliced avocados.

Yummy - enjoy and let me know how you like it.


  1. Gracias! Although I still get a kick out of your definition of cold winters and mine. That soup will come in handy when everything is frozen stiff out here.

  2. Oh wow, that just sounds so delicious!

  3. Thanks for sharing Kelly. It looks really good!!



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