Tortilla Soup Recipe
Tortilla Soup
Flavors of Mexico
Total time: 30 to 60 minutes

Preparation and cooking time: Under an hour

Difficulty: Easy
Chef's Note

In Mexico, tortilla soup is often cooked in a cast-iron pot. It is served with a small bowl of roasted chili seeds and additional strips of tortilla so that guests can garnish it to taste.

Try this soup with avocado edges on top.

For 4 servings

- 1 liter (4 cups) chicken stock
- 1 Chicken breast, cooked
- 125 ml (1/2 cup) oil
- 1/4 onion
- 1 small clove of garlic
- 1 tomato
- 2 small limes
- 50 g (2 oz.) Chilaca or Chile negra chilies
  1. Cut the tortillas into strips; fry gently in a little oil; drain and place on paper towels;
  2. dry roast the tomato so that is easy to peel; purée in a blender with the onion and garlic;
  3. remove the ribs from the pasilla chilies, saving the ribs and the seeds; fry the ribs and seeds in a little oil; season with salt, sprinkle with lime juice and serve on the side;
  4. soak the chilies (without the ribs and seeds) in water for one hour; then boil for 10 minutes; drain the chilies and fry with the tomato purée in 2 tbsp. oil;
  5. add the chicken broth, tortilla strips and juice of two limes;
  6. shred the chicken breast or cut into thin strips; add to the soup at the last minute, heat through and serve the soup hot.
More recipe ideas

Photo : Avocado Central (Hass)

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