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Tortilla Soup

keithsnow's picture
Learn how to make a tangy Mexican tortilla soup with homemade tortilla chips, crema, cilantro, and avocado.
Ingredients
  Extra virgin olive oil/Light olive oil 3 Tablespoon
  Onion 1⁄2 Cup (8 tbs), minced
  Garlic clove 1 Large, minced
  Tomato paste 1 Tablespoon
  Pasilla chilies 2 Large, dried (whole)
  Chipotle pepper sauce 1 Small
  Cilantro 4 Tablespoon, chopped
  Chicken broth 4 Cup (64 tbs) (organic)
  Salt 1 Pinch (as needed, to taste)
  Black pepper 1 Pinch (as needed, to taste)
Directions

GETTING READY
1) Soak the dried whole chilies in water, slit open, remove the seeds and cut into small strips.
2) Mince the chipotle pepper and set aside.

MAKING
3) In a sauce pot or deep skillet add the oil, onions, garlic. Sweat them for about 2 minutes.
4) Stir in the tomato paste and cook over a medium-high heat for 5 minutes.
5) Stir in the chipotle and pasilla peppers.
6) Add the chicken broth, stir well and season with salt and pepper.
7) Add a little cilantro, bring the soup to a simmer and cook for 5 minutes.

SERVING
8) In serving bowl, place tortilla strips and ladle in the soup. Garnish the Tortilla Soup with crema, avocado and fresh cilantro. Squeeze a little lime juice and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Taste: 
Spicy
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pasilla Pepper
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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