Easy-to-make, kid-friendly, and topped with fried tortillas, cheese, avocado and hot sauce, this sopa de tortilla Azteca (tortilla soup) is everything!
Take the corn tortillas and cut them into fourths. Then cut the quarters into thin strips, as shown in this picture.
Heat about an inch and a half of oil in a deep pan or pot. Once hot, but not smoking, add a handful of the tortilla strips. Let the tortilla strips crisp up. Remove from the oil when they are a nice golden color.
Place the fried tortilla strips in a paper towel covered bowl. Continue cooking the tortilla strips until all of them are fried. Set them aside.
Next, boil 3 medium Roma tomatoes in water until soft. Peel the tomatoes and add them to a blender.
Blend the tomatoes along with the granulated garlic, onion powder, 1/2 pepper, 1 1/2 teaspoons of salt, and the low-sodium tomato sauce.
Add 2 teaspoons of of olive oil to a medium Dutch oven or pot on medium heat. Once the ingredients are completely blended and smooth, pour the soup into the pot with the oil.
Let the soup heat through, for about 5 minutes. Taste for salt and adjust to your taste preference.
Serve the hot soup in a bowl. Top with a handful of tortilla strips, a sprinkle of shredded white Mexican cheese, diced avocado, and a few drops of your favorite hot sauce.*
Serve immediately before the tortilla strips lose their crunchiness.
*You may want to omit the hot sauce for younger kids.