La Golondrina Cafe Sopa De Tortilla
Author: Vivien Consuelo
  • olive oil; as needed
  • 1 Cup chopped onion
  • 2 cloves garlic; minced
  • 3 large tomatoes; chopped
  • 2 Cups chopped celery
  • 1 teaspoon dried oregano; crushed
  • 10 Cups chicken or vegetable broth
  • 1 Tablespoon canned chipotle peppers
  • freshly-ground black pepper, to taste
  • 7 corn tortillas
  • 1/2 pound shredded Jack cheese
  • 1/4 Cup chicharrones; available at Latin markets
  • 1 Cup fresh salsa
  • Mexican crema
  • 1 avocado; peeled, chopped
  1. Heat 2 tablespoons oil in large soup pot over medium heat. Add onion and garlic and saute until onions are tender but not browned, about 6 to 8 minutes. Stir in tomatoes, celery and oregano. Add broth.
  2. Blend peppers with some of broth and return to soup. Bring to boil. Reduce heat and simmer 20 minutes. Add pepper to taste.
  3. Cut tortillas in strips and fry over medium-high heat in about 1/2 inch hot oil 45 seconds. Drain thoroughly on paper towels.
  4. When ready to serve, spoon soup into 6 or 8 heat-proof soup cups or bowls. Divide tortilla strips among soup cups. Place some cheese, chicharrones and salsa on top of strips. Place cups on sturdy baking sheet and broil about 6 inches from heat source until cheese melts, 3 to 4 minutes. Garnish with crema and avocado.
NOTES: Recipe from Vivien Consuelo de Bonzo, owner, La Golondrina Restaurant on Olvera Street in Los Angeles.

This recipe yields 6 to 8 servings.

Each of 8 servings: 265 calories; 1,209 mg sodium; 26 mg cholesterol; 15 grams fat; 18 grams carbohydrates; 16 grams protein; 1.54 grams fiber.
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