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San Miguel De Allende Tortilla Soup Recipe

Ingredients

How to make it

  • 1. Cut the tortillas into quarters and have a pan with oil about 1/8 or 1/4 inch deep that is ready for frying, and fry until the chips are golden. Drain and set aside. For large quantities you can make a ton and store them air tight and then toast them to revive them later.
  • 2.Get the chicken broth hot on the stove, you can put your jalapenos into the stock to flavor it. Also add some of the salsa, to taste, with a little cilantro. If the broth is too salty you can add a touch of water to balance it.
  • 3. Get the bowls ready - line them with tortillas around the edge and bottom... the cheese cubes resting on the bottom of the bowl. Put in the avocado chunks on top.
  • 4. Then pour the very hot chicken broth into the bowl and wait for it to melt the cheese, adding a little fresh cilantro to the top and extra salsa or jalapenos if you need more. This is a made to order dish and you can experiment with the spice level...... If you can get the smoked jalapenos, that is the most authentic way to serve this dish.
  • 5. When you eat this soup, you really use the chips as a spoon. Have extras made...its like nachos really and you will need a spoon for the broth part later. These chips are quite sturdy and then halfway through you need the actual spoon to get the broth.

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The Cook

abermouse Louisville, KY

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