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Sopa de Tortillas Hondureña
A hearty and flavorful tortilla soup, distinct from its Mexican counterpart, featuring shredded chicken, a rich tomato-based broth, and a variety of fresh toppings. This Honduran version often incorporates local spices and a touch of creaminess.
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- 2 large Chicken breasts(cooked and shredded)
- 2 tbsp Vegetable oil
- 1 medium Onion(chopped)
- 3 minced Garlic cloves
- 400 g Tomatoes(crushed or pureed)
- 6 cups Chicken broth
- 1 tsp Cumin
- 0.5 tsp Dried oregano
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 8 medium Corn tortillas(cut into strips and fried or baked until crisp)
- 0.5 cup Heavy cream(optional, for richness)
- 0.5 cup Fresh cilantro(chopped, for garnish)
- 1 diced, for garnish Avocado
- Lime wedges(for serving)
- 100 g Queso fresco(crumbled, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes, chicken broth, cumin, and oregano. Bring the mixture to a simmer.
- 4
Add the shredded chicken to the pot. Season with salt and pepper. Let the soup simmer for at least 20-30 minutes to allow the flavors to meld.
- 5
If using, stir in the heavy cream during the last 5 minutes of simmering for a richer broth.
- 6
To serve, ladle the soup into bowls. Top with crispy tortilla strips, fresh cilantro, diced avocado, and crumbled queso fresco. Serve with lime wedges on the side.
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- âFor crispier tortilla strips, bake them in a 375°F (190°C) oven for 8-10 minutes until golden.
- âAdjust the amount of salt and pepper to your preference.
- âYou can use leftover cooked chicken or poach chicken breasts directly in the broth.
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- Add a pinch of chili powder or a diced jalapeño for a spicier soup.
- Incorporate other vegetables like corn kernels or diced bell peppers.
- For a vegetarian version, omit the chicken and use vegetable broth.