MX Cuisine

Sopa de Tortilla Oaxaqueña

Oaxacan-style tortilla soup — a smoky tomato-pasilla broth with crispy tortilla strips, Oaxacan string cheese (quesillo), avocado, and a dollop of crema. Different from Aztec soup.

📅February 25, 2026
15mPrep
25mCook
4Servings
⭐ 4.7Rating
Sopa de Tortilla Oaxaqueña🥚

Nutrition Facts (per serving)

Protein 17%Fat 39%Carbs 44%
320kcalCalories
14gProtein
14gFat
36gCarbs
6gFiber

Ingredients

👥4
  • 200 gcorn tortillas cut in strips
  • 2 wholedried pasilla chile
  • 400 gripe tomatoes
  • 3 wholegarlic cloves
  • 150 gonion quartered
  • 1200 mlchicken stock
  • 150 gOaxacan quesillo (string cheese) or mozzarella
  • 1 wholeavocado sliced
  • 80 mlMexican crema or soured cream
  • 40 mloil

Instructions

  1. Fry tortilla strips in hot oil until golden and crispy; drain on paper.
  2. Toast pasilla chiles in a dry pan; soak in hot water 10 minutes; drain.
  3. Blend tomatoes, onion, garlic, and soaked chiles into a smooth purée.
  4. Fry the purée in 1 tbsp oil for 5 minutes until darkened.
  5. Add chicken stock; simmer 15 minutes; season with salt.
  6. Ladle soup into bowls; top with tortilla strips, pulled quesillo, avocado, and crema.

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