Traditional Tortilla Soup

Name: Traditional Tortilla Soup
Prep time: 70 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 cloves garlic; 1/2 onions, cut into pieces; 3 ripe tomatoes; 6 cups chicken broth; 1 tablespoon vegetable oil; 2 sprigs fresh epazote; 10 corn tortillas, from the day before; 2 pasilla chiles, (or 3 if they are small); 2 avocados, peeled, pitted, and diced; 155 grams queso fresco, cut into strips; 1/2 cups thick cream; 3 limes, in half; pepper

Lorenza Ávila

Tortilla soup is one of the traditional Mexican recipes you must prepare. A rich tomato broth with fried tortilla strips, accompanied by cream, cheese, pasilla chili, and avocado. It is definitely a recipe you cannot miss.

Reviewed by Editorial Team of Kiwilimón

Published: 04-07-2010

Preparation

1h 10 mins

Medium

Roast the garlic, onion, and tomatoes. Peel the tomatoes and remove the tough parts. Blend the tomatoes with the garlic and onion in a food processor, adding 1/4 cup of chicken broth if necessary. Heat 1 tablespoon of oil in a large pot over high heat. Fry the tomato puree. Let it cook for 2 minutes, lower the heat and let it cook for another 5 minutes, stirring continuously until it thickens. Add the remaining chicken broth and the epazote. Bring to a boil and season to taste. Cover and let simmer over medium heat for 15 minutes. Cut the tortillas into strips. Pour oil into a small skillet and when it's hot, fry the tortilla strips until golden, flipping them at least once. Remove the tortillas from the oil and drain the excess oil with paper towels. Cut the chilies into 1 cm rings and remove the seeds. Fry them in hot oil for 1 minute until crispy. Drain them and set aside. Serve the broth with the strips of tortillas. Garnish each plate with crispy chili rings, avocado cubes, strips of fresh cheese, and a touch of thick cream. Serve with limes cut in half.