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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Soups~Caldos » Poblano Tortilla Soup-Sopa de Tortilla Verde

Poblano Tortilla Soup-Sopa de Tortilla Verde

April 19, 20184 Comments

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Poblano tortilla soup is my twist to the traditional sopa de tortilla, also known as sopa azteca. My first experience with tortilla soup was when my oldest sister Chris I and enjoyed lunch at Cielito Lindo restaurant on Olvera St. in Los Angeles. Besides the crispy tortilla strips, it came garnished with pork chicharron! I was hooked!

Poblano Tortilla Soup in big bowl close up

On my blog you can find a few different recipes for tortilla soup. The first recipe was adapted from Tex Mex version that my sister-in-law shared with me. It is absolutelty delicious! Click Must Have Tortilla Soup! If you are looking for the more traditional sopa azteca, click Sopa de Tortilla!

Roasted poblano soup ingredients in a bowl.

 This recipe is adapted from my recipe for sopa azteca. I just substituted the tomatillos for the tomatoes, poblanos for the pasilla and added cilantro. I cannot choose which is my favorite! I did not add any meat to the recipe, but it would be perfect with shredded chicken or shrimp!

Poblano Tortilla Soup-Sopa de Tortilla Verde

My all time favorite soup, but all green! Roasted poblanos, tomatillos and serranos are the base for this delicious tortilla soup!
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Course: Soup
Cuisine: Mexican
Prep Time: 30 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 6 Servings

Ingredients

Ingredients

  • 8 tomatillos washed
  • 1 medium white onion sliced into thick rings
  • 3 cloves of garlic skins on
  • 2 serrano peppers stems removed
  • 3 large poblanos seeded, stems removed
  • Handful of fresh cilantro
  • oil
  • 2 corn tortillas diced small
  • 8 cups chicken broth low sodium
  • 4 teaspoons knorr chicken bouillon
  • 1 teaspoon oregano
  • 6-10 fresh epazote leaves chopped small
  • 2 bay leaves
  • salt and pepper to taste

You Will Also Need

  • 3-4 cups fried tortilla strips
  • 8-10 oz. Queso panela diced
  • 1 large avocado diced
  • Mexican crema
  • Lime wedges
  • More fresh cilantro chopped

Instructions

Directions

  • Preheat a large comal or griddle pan to medium heat for a few minutes. Add the tomatillos, onion, garlic, serranos and poblanos to the comal. Dry roast these ingredients, turning as needed, for about 25 minutes. Remove the garlic after 15 minutes. Place the poblanos in a plastic bag to steam and cool for 15 minutes.
  • When ready, remove the blistered skins from the poblanos. Reserve one poblano for garnish later. Remove the skins from the garlic. To the blender, add the 2 poblanos, garlic, tomatillos, serranos, onion, 1/4 cup of cilantro, 4 teaspoons knorr chicken bouillon and 4 cups of water. Blend on high until very smooth. Set aside.
  • In a large pot, add 3 tablespoons of oil and preheat at medium for about 4 minutes. Add your diced corn tortillas. Fry for 5-6 minutes. When ready, strain your blended tomatillo salsa directly into the pot with fried tortillas.
  • Add 4 more cups of water to the pot. Add 4 more teaspoons of the knorr chicken bouillon. Bring up to a boil. Taste for salt and pepper. Add the oregano, epazote and bay leaves. Bring it up to a boil, then reduce to a simmer. Cook for another 15-20 minutes. To serve, add some fried tortilla strips to each bowl. Ladle soup over to fill bowls. Garnish with panela, avocado, crema, lime, roasted poblano and cilantro. Yields 6 servings.

Notes

In a pinch, I enjoy using the powder bouillon for my recipes. Of course if you have homemade chicken, beef or pork stock(broth) it would be ideal! If you cannot find fresh epazote, you can use some fresh cilantro or 1 full teaspoon of dried epazote.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Straining Salsa Verde into pot of soup

Landscape shot of soup with garnishes in separate bowls

 I did not have any Mexican crema on this day for the tortilla soup. It was still delicious, but a little crema on top makes it extra special! 

Poblano Tortilla Soup with fried tortilla strips

Poblano Tortilla Soup with all the garnishes close up

Pinterest long image of soup

Poblano Tortilla Soup with Garnishes close up

Extreme close up of soup with garnishes

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Filed Under: Soups~Caldos, Traditional Mexican Recipes Tagged With: Sopa Azteca, soups, Tortilla Soup, Traditional Mexican Recipes

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Reader Interactions

Comments

  1. Jen Norfolk

    April 19, 2018 at 8:06 pm

    I am a recent subscriber to your blog and I can’t tell you how much I look forward to the arrival of your posts. Every recipe looks (and reads) delicious and I can’t wait to try them!

    Reply
    • Sonia

      April 19, 2018 at 8:26 pm

      Thank you, thank you, thank you Jen! I love to hear this.

      Reply
  2. Leti

    November 14, 2020 at 1:51 pm

    If I can’t find Epazote is there anything else I can substitute?

    Reply
    • Sonia

      November 15, 2020 at 8:23 am

      Just eliminate it.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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