Watery Soup with Drenched Quesadillas

Bodega Aurrera
It doesn't matter if it's cold or rainy, pasta soup is always the best option for lunch and dinner, as it has that homemade and unmatched flavor. Additionally, this watery soup recipe is easy, economical, and very filling; it will be a hit at home!If you don't have time to cook elaborate dishes, don't worry and prepare this watery soup and pair it with quesadillas; it's finger-licking good!Did you know? In Mexico, pasta soup is also known as watery soup and is made with noodle, ammunition, or letter soup.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 tomatoes, for the soup
  • 1/4 onions, for the soup
  • 1 clove garlic, for the soup
  • 1/4 cups celery, for the soup
  • 1/4 cups cilantro, for the soup
  • 1/4 cups water, for the soup
  • vegetable oil, for the soup
  • 1 package Pasta La Moderna® Mama Lucha, for the soup
  • 2 cups chicken broth, for the soup
  • 2 cups water, for the soup
  • 500 grams masa dough, for the quesadillas
  • Oaxaca cheese, for the quesadillas
  • vegetable oil, for frying
  • queso fresco, to accompany
Preparation
25 mins
30 mins
Low
  • Blend the tomatoes, onion, garlic clove, celery, cilantro, and water in the T-fal Powermix until you achieve a slightly thick broth. Set aside.
  • Heat oil in a pot and sauté the Pasta La Moderna Mamá Lucha for 3 minutes or until it starts to turn golden. Add the previously blended mixture and cook for 2 minutes. Pour in the chicken broth and water and cook the soup over low heat for 20 minutes or until ready.
  • Use a tortilla press to flatten a small portion of corn dough. Fill with cheese and close. Fry in enough oil for 5 minutes or until golden brown.
  • Serve the soup in a bowl, garnish with cheese, and accompany with freshly made quesadillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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