"The belly rules the mind."--Spanish Proverb

El Torito's Sopa de Tortilla Recipe

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This recipe for El Torito's Sopa de Tortilla, by , is from The Mock Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene (Mock) Fraide
Added: Tuesday, July 10, 2007


7 c chicken broth
1 med sized yellow onion, diced
2 carrots, peeled & diced
2 stalks celery, diced
1/2 bell pepper, seeded & diced
1 potato, peeled & diced
1/4 c tomato paste
1 bay leaf
2 cloves garlic, peeled & chopped
1 tsp dried Mexican oregano
Salt to taste
White ground pepper to taste
2 med boneless, skinless chicken breasts, poached and shredded
1 zucchini, diced
2 med sized tomatoes, diced
3 corn tortillas
Vegetable oil
1 1/2 c shredded jack cheese
8 - 10 slices avocado
Cilantro sprigs

Combine broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic, oregano, salt & pepper; bring to boil. Lower heat and simmer 25 minutes. Add zucchini, tomatoes and chicken; bring to boil and simmer an additional 10 minutes. Remove from heat. Cut tortillas into matchstick size strips. Saute in hot oil until crisp. Drain on paper towels and set aside. To serve, place tortilla strips in each bowl. Cover with shredded cheese and ladle in soup. Top with slice of avocado and cilantro sprig.

Number Of Servings:
Number Of Servings:
8-10 Servings




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