This recipe for Mexican tortilla soup is recommended because it is so much better to start your meal with this typical appetizer. It always maintains its touch of the bit spicy and the flavor of all the rich elements that compose it.
Cook the whole chicken breast withthe bone in 1.5 liter (6.3 cups) of water. Season with chicken flavored broth powder, epazote, celery, cilantro, laurel and any spice you usually use for the consommé.
Remove the cooked chicken, use it for the soup if you like it shredded or use it for other preparations.
Cut the tortillas into thin strips, fry them in very hot oil. Take care not to burn them, remove them and put them on absorbent paper to remove excess oil. You can season them if you wish.
Sauté the garlic and onion in a pan with a little oil, cook until they are transparent.
Place the diced tomato in the pan together with the pasillo chili pepper (previously hydrated in hot water and cut into strips). Mix well.
Bring it to boil and mix with a little broth in the glass of your blender.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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