Sopa de Tortilla

Prepare the Chicken Broth, Tomatoes, Corn Tortillas, Avocado: rinse, peel, and cut according to the size of the soup.

In a pot, make a flavourful base with onion, garlic, spices or tomatoes, if they are included in the recipe.

Add the main ingredients and cover with water or broth from the recipe.

Simmer over low heat, skimming off the foam, until the ingredients are tender.

Add quick-cooking components at the end so they do not overcook.

Let the sopa de tortilla rest for 5–10 minutes and serve hot with fresh herbs or lime.