Tortilla Soup
Dive into a bowl of rich, spicy Sopa de Tortilla, bursting with flavors and topped with crispy tortilla strips.
Ingredients
- 8 corn tortillas, cut into thin strips
- 2 pasilla chiles
- 1 onion, sliced
- 3 garlic cloves, chopped
- 800 g tomatoes, chopped
- 2 l chicken stock
- 3 tbsp neutral oil
- 1 tsp ground cumin
- 1 tsp salt
- 2 avocados, diced
- 150 g queso fresco, crumbled
- 2 dl crème fraîche
- 1 bunch coriander, chopped
How to make it
- Heat 2 tbsp of the neutral oil in a large pot over medium heat. Fry the tortilla strips in batches until crisp and golden, then lift them out onto paper and keep them dry.
- Pull the stems and seeds from the pasilla chiles, toast them briefly in the hot pot until fragrant, then soak them in hot water for 10 minutes until soft.
- Add the remaining 1 tbsp oil to the pot and soften the onion for 4 minutes until translucent. Stir in the garlic and cumin and cook for 30 seconds until fragrant.
- Add the tomatoes and the softened pasilla chiles with their soaking water, then simmer for 8 minutes until the tomatoes break down and the sauce looks thick and red.
- Pour in the chicken stock and add the salt. Simmer gently for 15 minutes, then blend the soup until smooth and return it to the pot.
- Simmer for 5 minutes more, then check that the broth is deep red and lightly thickened.
- Ladle the soup into shallow bowls and top each bowl with a loose handful of crisp tortilla strips, diced avocado, crumbled queso fresco, crème fraîche, and chopped coriander.
- Serve immediately so the tortilla strips stay crisp against the hot broth.
