Tortilla Soup with Chicken Broth
This is my version of tortilla soup; unlike many other tortilla soup recipes, this one I present is not made with beef broth, but with chicken.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 15 corn tortillas
- 3 tomatillos, ripe
- 1/2 white onions
- 2 cloves garlic
- 2 sprigs epazote
- 6 cups chicken broth
- 3 ancho chiles
- 250 grams queso fresco, (in cubes)
- 1 avocado, in cubes
- 1/2 cups corn oil
- 1 cup thick cream
- 1/2 tablespoons salt
- 1/4 tablespoons pepper
- 1 tablespoon granulated beef bouillon
- 1 pasilla chile
Preparation
45 mins
0 mins
Medium
- Cut the tortillas into strips and fry them in the oil until golden. Drain and set aside.
- Lightly toast one of the ancho chiles and the pasilla chile in a pan over low heat, remove from heat, remove the seeds, tear them apart, and soak them in warm water for 15 minutes.
- Blend the toasted chiles with the tomato, garlic, onion, and a little water (just to help the blender).
- In a saucepan with a tablespoon of hot oil, add the blended and strained mixture.
- Add the epazote and in about 10 minutes, add the broth and season (salt, pepper, and bouillon). Let it boil for about 15 minutes.
- Cut the remaining ancho chiles into rings, discarding the seeds and veins, and fry them in oil, strain them, and let them rest for a few minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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