Chilaquiles Soup

The tortilla soup, also known as aztec soup, is one of those recipes that is always an excellent option for lunchtime, as it is practical, economical, and you probably have all the ingredients you need in your kitchen.This soup has a very Mexican flavor, highlighting the touches of chili, epazote, avocado, and even chicharrón, while the strips of fried tortilla give it a different texture; no one can resist its great flavor!At Kiwilimón, we love this Mexican soup so much that we created this version with tomatillo, pumpkin seed, cilantro, and serrano chili; it will become your new favorite soup!Click here for more soup and broth recipes!
Ingredients
4
Servings
  • 2 tablespoons vegetable oil
  • 2 cloves garlic
  • 1/4 onions
  • 6 tomatillos
  • 1 serrano chile
  • 1 tablespoon pumpkin seeds
  • 3 cups chicken bullion
  • vegetable oil
  • epazote
  • vegetable oil
  • 2 cups tortillas
  • serrano chile
  • panela cheese
  • avocado
  • cilantro leaves
  • tortilla chips
Preparation
20 mins
20 mins
Low
  • Heat the oil in a pot over medium heat and add the garlic, onion, tomatoes, serrano chili, and pumpkin seeds. Sauté for 5 minutes and cook for 5 more minutes.
  • Blend the ingredients you sautéed in the previous step with the chicken broth for 5 minutes. Set aside.
  • Heat the oil in a pot over medium heat, pour in the soup, and cook for 10 minutes, and when it starts to boil, add the epazote. Set aside.
  • Fry the tortillas in a pot with enough oil over medium heat for 5 minutes or until golden brown. Remove and place on a plate with paper towels. Set aside.
  • Serve the tortilla soup in a bowl and add the fried tortilla, serrano chili, panela cheese, avocado, cilantro leaf, and tortilla chips.

Nutritional Information

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