Tortilla Soup with Chicken Broth

Name: Tortilla Soup with Chicken Broth
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 15 corn tortillas; 3 tomatoes, mature; 1/2 white onions; 2 cloves garlic; 2 branches epazote; 6 cups chicken broth; 3 ancho chiles; 250 grams fresh cheese, (in cubes); 1 avocado, in cubes; 1/2 cups corn oil; 1 cup thick cream; 1/2 tablespoons salt; 1/4 tablespoons black pepper; 1 tablespoon powdered beef bouillon; 1 pasilla chile

45 mins

Half

4.529412

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Eva Yerith Gonzalez Lopez

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This is my version of tortilla soup, unlike many other tortilla soup recipes, the one I present to you is not made with beef broth, but chicken.

Learn more about Eva Yerith Gonzalez Lopez

Ingredients

4 portions

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Preparation

Cut the tortillas into strips and fry them in the oil until they are golden brown. Drain and reserve.

Lightly toast one of the wide chiles and the chile pasilla in a pan over low heat, remove them from the fire, remove the seeds, divert them and put them to soak in warm water for 15 minutes.

Blend the toasted chilies, along 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 liquefied and cast mixture.

Add the epazote and in 10 more mns approx. add the broth and season (salt, pepper and consommé). Let boil about 15 mns.

Cut the rest of the wide chiles into rings, discarding the seeds and veins. and fry them in oil, strain them and let rest a few mns.