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
🥚Nutrition Facts (per serving)
Protein 17%Fat 39%Carbs 44%
320kcalCalories
14gProtein
14gFat
36gCarbs
6gFiber
Ingredients
👥4
- 7⅛ ozcorn tortillas cut in strips
- 2 wholedried pasilla chile
- 14⅛ ozripe tomatoes
- 3 wholegarlic cloves
- 5⅓ ozonion quartered
- 5⅛ cupchicken stock
- 5⅓ ozOaxacan quesillo (string cheese) or mozzarella
- 1 wholeavocado sliced
- 5 tbspMexican crema or soured cream
- 3 tbspoil
Instructions
- Fry tortilla strips in hot oil until golden and crispy; drain on paper.
- Toast pasilla chiles in a dry pan; soak in hot water 10 minutes; drain.
- Blend tomatoes, onion, garlic, and soaked chiles into a smooth purée.
- Fry the purée in 1 tbsp oil for 5 minutes until darkened.
- Add chicken stock; simmer 15 minutes; season with salt.
- Ladle soup into bowls; top with tortilla strips, pulled quesillo, avocado, and crema.
Related Recipes
Ratings & Reviews
Save this recipe for later