Sopa Teóloga with a Twist

Ingredients

• 4 cups (946ml) chicken broth 4 cups (946ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 4 slices stale bread, torn into small pieces 4 slices stale bread, torn into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• 1 tablespoon olive oil 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• 4 corn tortillas, cut into thin strips and fried until crispy (for garnish) 4 corn tortillas, cut into thin strips and fried until crispy (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
2. 2.
   Add the cumin, dried oregano, paprika, and bay leaf to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the chicken broth, water, and tomato puree. Stir to combine.
4. 4.
   Add the torn bread pieces to the pot and simmer for about 15 minutes, or until the bread has softened and absorbed the flavors of the broth.
5. 5.
   Remove the bay leaf from the pot and discard.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth.
7. 7.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. 8.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Ladle the soup into bowls and garnish with fresh cilantro and crispy tortilla strips.

Treat your ingredients with care...

• Stale bread — If you don't have stale bread on hand, you can lightly toast fresh bread slices in the oven until they become slightly dry and firm.
• Corn tortillas — To make crispy tortilla strips, cut the tortillas into thin strips and fry them in hot oil until golden and crispy. Drain on paper towels to remove excess oil.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped jalapeño to the soup.
• Customize the toppings by adding diced avocado, crumbled queso fresco, or a squeeze of lime juice.
• If you prefer a thicker soup, add more torn bread pieces during the cooking process.
• Make a larger batch of crispy tortilla strips and store them in an airtight container for future use in salads or as a crunchy snack.
• To make the soup more filling, add cooked shredded chicken or black beans.

Serving advice

Serve the Sopa Teóloga with a side of warm corn tortillas or crusty bread for dipping.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh cilantro and a generous handful of crispy tortilla strips for an appetizing presentation.