Instructions:
Step 1: Prepare Tortilla Strips
Heat oil in a deep skillet over medium heat.
Fry the tortilla strips until golden and crispy, then remove and drain on paper towels.
Sprinkle with salt while they’re still hot.
Step 2: Cook the Chicken
In a pot, boil the chicken breast in salted water until fully cooked (about 15-20 minutes).
Remove the chicken and let it cool.
Once cool, shred the chicken into bite-sized pieces.
Step 3: Make the Sauce
In a blender, combine the tomatoes, garlic, half of the onion, Chile guajillo, Chile puya, and salt.
Blend until smooth.
Step 4: Cook the Broth
Strain the blended mixture into a pot, discarding any solids.
Add the chicken broth (reserved from boiling the chicken) and bring to a boil.
Stir in the shredded chicken and let it simmer for a few minutes.
Step 5: Serve
Ladle the soup into bowls and top with the crispy tortilla strips.
Add a dollop of Mexican crema, crumbled queso fresco, and sliced avocado if desired.
Garnish with fresh cilantro.
Step 6: Enjoy
Serve hot and enjoy your comforting bowl of sopa de tortilla!
Feel free to customize the toppings and enjoy this flavorful dish!
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