Ingredients Jump to Instructions ↓

  1. Sopa de Tortilla (Tortilla Soup)

  2. 2 onions, coarsely chopped

  3. 4 tomatoes, coarsely chopped, medium

  4. 3 tablespoons corn oil

  5. 4 6 inch corn tortillas, coarsely chopped

  6. 6 cloves garlic, minced

  7. 1 tablespoon cilantro, chopped, fresh

  8. 1 teaspoon cumin, ground

  9. 2 teaspoons red chili powder

  10. 2 bay leaves

  11. 1/4 cup tomato puree

  12. 8 cups chicken broth

  13. salt, to taste

  14. cayenne, to taste

  15. 1 cooked chicken breast, double, skinned, boned, and cut into strips

  16. 1 avocado, peeled, pitted, and cubed

  17. 1 cup cheddar cheese, shredded

  18. 3 6 inch corn tortillas, cut into thin strips and fried crisp

  19. Place the chopped onions in a blender or a food processor and puree;

  20. set aside. Repeat process with the chopped tomatoes. Heat the

  21. oil in a large saucepan over medium heat. Saute the tortillas with

  22. the garlic and cilantro until the tortillas are soft. Add the

  23. onion and tomato puree and bring to a boil. Add the cumin, chili

  24. powder, bay leaves, canned tomato puree, and chicken broth. Bring

  25. to a boil again, then reduce to a simmer. Add the salt and cayenne

  26. to taste and cook, stirring frequently, for 30 minutes. Skim any

  27. fat from the surface. Strain and pour into warm soup bowls.

  28. Garnish each bowl with an equal portion of chicken breast, avocado,

  29. shredded cheese, and crisp tortilla strips.


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