Sopa de Tortilla (Tortilla Soup)

Jenny Gozales Recipe

6 to 12 tortillas, cut into ¼-inch strips
lard or oil for frying, 1/4 inch deep
1 tablespoon lard or oil
½ cup chopped onion
2 cloves garlic, crushed
1 can (28 oz.) solid pack tomatoes,
pureed in a blender
4 cups chicken stock (or canned
chicken broth)
salt to taste
Garnishes: a few cilantro leaves
To taste, slightly chopped, grated mild Cheddar cheese
or grated Monterey Jack cheese


1. Fry tortilla strips in hot oil (425 degrees) until hardened but not
browned. Drain on paper towels and set aside
2. In a large pot heat tablespoon lard or oil, add garlic and onion; cook
only until onion is transparent.
Add pureed tomatoes, chicken stock and bring to a boil.
Reduce heat and simmer for 5 minutes. Add cilantro leaves and
salt to taste if desired.
3. To serve: In the bottom of each serving bowl, place a handful of the pre
pared tortilla strips and top with grated cheese.
Serves 8.