The typical tortilla soup but with a creamier touch for the little ones of the house who love the cheese in slices.
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Ingredients6 portions
Preparation
Blend the tomato, onion and garlic.
Fry the previous mixture with a little oil. Add the epazote branch, and season to taste.
Pour the broth and let boil, rectify flavor.
Add the golden tortillas and lower the heat. Serve in a bowl, add manchego singles ® cheese and decorate with slices of chili and avocado.
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