Traditional Tortilla Soup
[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]I find that this recipe is great for cold days but it is equally good for any day, both lunch and dinner. The soup is prepared using fried corn tortilla strips that are dipped in a salsa made with onion, tomatoes, and garlic. For this recipe, we will use chipotle chillies as these are easier to find outside of Mexico, but Arbol chilli is used for the more traditional recipe. The tortilla soup is garnished with pasilla chilli, pork crackling, avocado, cheese, and cream.
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Equipment
- Oven
- Saucepan
- Frying pan
Ingredients
- 10 nixtamalised corn tortillas preferably from La Tortilleria
- 1 white onion
- 1 garlic clove
- 7 tomatoes
- 600 ml chicken stock
- 2 avocados
- 100 ml sour cream
- 1 small bunch of coriander
- 200 grams ricotta or fetta cheese
- 1 tbsp chipotle chilies in adobo replace with ground Arbol chili is available.
- vegetable oil
- salt and pepper
Instructions
- Prepare your corn tortilla strips by cutting each into thin 1cm strips and place them into the oven at 150°C for 20 minutes.
- Blend the tomatoes, onion, garlic, and chipotle chillies until smooth.
- Pour the mixture into a saucepan bring to the boil for 5 minutes and season to taste.
- Heat a 3mm layer of cooking oil in a frying pan (enough to cover the base of the pan) and fry the tortilla strips until slightly golden and crunchy.
- Serve the soup in a bowl with the tortilla strips placed on top and a dollop of sour cream in the middle. On a separate plate, arrange the condiments including the avocado slices, coriander, and crumbed cheese.
Notes
Option: you can add as additional garnished pork crackling and roasted pasilla chili, if available.