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Deborah

Deborah Dana

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Recipe of Mexican Tortilla Soup
Recipe

Mexican Tortilla Soup

30 mins
Low
4.5833333333333
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Typical Mexican soup with onion, cilantro and Mexican cream or créme fraiche
Learn more about Deborah Dana

Ingredients

4 portions
  • 10 tortillas, from the previous day in strips
  • 1 tablespoon onion
  • 4 tomatoes, ground and cast
  • 1 clove garlic, ground
  • 5 tablespoons cream
  • 100 grams Chihuahua cheese, grated
  • 1 branch epazote
  • 1 1/2 liters chicken soup

Preparation

The tortillas are fried in the hot oil and until they are golden then they are removed and drained upon a paper napkin.
In a pot, put oil and fry the onion until it is acitrone. Then add the ground tomato with the garlic and salt and pepper. Let it cook for a few minutes.
Add the chicken broth and the epazote and let it boil, about 15 minutes
Before serving, add the tortilla strips, cheese and sour cream

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (12)
Anna G Aceves
06/04/2018 12:55:49
Muy rica
Selene Ponce
24/06/2014 17:51:01
A través de Android muy rica, a mi me facina
Dilia Vazquez Santamaria
10/06/2014 13:20:49
me encanta muy rica que queda
Ana Lozz
11/09/2013 22:51:48
Es una delicia! Y si le agregas trocitos de panela,veras que rica es!
Martha Camarena Enriquez
11/09/2013 17:19:44
MUY PARECIDA A LA SOPA AZTECA ,QUEDÓ MUY RICA NINGUNA
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