Recipes Sopa de tortilla

Recipes Sopa de tortilla

Recipes Sopa de tortilla

Recipes Sopa de tortilla Sopa de tortilla is a Mexican-style ease and comfort food that can be served possibly hot or chilled. Sopa de tortilla


  • 1 cup (200g) dried kidney beans
  • 6 large ripe tomatoes
  • 1 long fresh red chilli, seeded, coarsely chopped
  • 1 red onion, coarsely chopped
  • 1L (4 cups) Massel chicken style liquid stock
  • 2 corn cobs, husk and silks removed
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 corn tortillas, cut into 2cm-thick strips
  • 50g fetta, crumbled
  • 1 ripe avocado, halved, stoned, peeled, coarsely chopped
  • 1/2 cup coriander leaves
  • Lime wedges, to serve


  • Step 1

    Place kidney beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.

  • Step 2 Drain beans and place in a saucepan. Cover with water and place over high heat. Bring to the boil. Cook for 30 minutes or until tender. Drain well.
  • Step 3

    Meanwhile, use a small knife to cut a shallow cross in the base of each tomato. Blanch tomatoes in boiling water for 10 seconds. Use a slotted spoon to transfer to a bowl of cold water to cool. Remove skins. Coarsely chop and place in a food processor with chilli and onion and process until almost smooth. Transfer to a saucepan and place over medium heat. Cook, stirring occasionally, for 10 minutes or until mixture thickens slightly. Add stock and bring to a simmer. Cook for a further 10 minutes or until soup thickens slightly.

  • Step 4

    Use a small, sharp knife to cut kernels from corn cobs. Add beans, corn and lime juice and stir to combine. Bring to a simmer. Taste and season with salt, pepper and extra lime juice, if desired.

  • Step 5

    Heat oil in a frying pan over high heat. Add one-third of the tortilla and cook until golden and crisp. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining tortillas.

  • Step 6

    Combine the feta, avocado and coriander in a small bowl.

  • Stage 7

    Ladle the soup among helping bowls. Top with the avocado combination and serve using the tortillas and lime wedges.