Tortilla Soup
From sas 15 years ago
- 20 minutes to make
- Serves 6
This is an authentic Tortilla Soup. The Guajillo chiles really add the flavor. For some real heat habenaro or bhut jolokia pepper can be added. The ingredients are easy to find in a specialty store.
Ingredients
- 8 Dried guajillo chiles slit open, seeds and membranes removed; cut in 1 x 1/4" strips shopping list
- 12 5 - 6 " white corn tortillas shopping list
- 2/3 c. plus 2 tbs corn oil shopping list
- 2 c. coarsely chopped plum tomatoes shopping list
- 1 1/2 c. water shopping list
- 1/4 small white onion diced shopping list
- 2 lg. garlic cloves crushed shopping list
- 1 lg sprig fresh epazote or cilantro shopping list
- Pinch of baking soda shopping list
- 4 cups chicken broth shopping list
- 1/2 c. queso fresco (cheese) crumbled shopping list
- 1 small avocado peeled, pitted, slices shopping list
- 1/4 c. crema mexicana or sour cream shopping list
How to make it
- Cut 6 tortillas into 1 x 1/4 inch strips. Heat 2/3 c. oil in a heavy skillet over med-hi heat until very hot. In batches, add tortilla strips to skillet; toss until crisp and golden, about 1 minute. Using a slotted spoon transfer the strips to paper towels. One at a time fry the remaining tortilla rounds one at a time for about 30 seconds per side. Transfer to paper towels.
- Working in batches, add the guajillo chiles to the skillet; press with spatula until chiles begin to blister, about 10 seconds per side. transfer to paper towels.
- Combine tomatoes and next five ingredients into heavy large pot.
- Coarsely crumble the Whole tortillas add to pot then add the chiles. Bring to a boil. Reduce heat to medium cover and simmer until water is almost absorbed; about 10 minutes.
- Working in 3 batches, puree the mixture in a blender until smooth, adding 1/4 c. broth to each batch
- Heat 2 tbs. oil in a large saucepan over med-hi heat . Add the tomato mixture stir until thick and deep in color, about 3 minutes. Add remaining broth (3 1/4 c.) and bring to boil. Simmer 8 minutes to enhance all the flavors. Season with salt.
- Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, diced avocado, and crema.
People Who Like This Dish 17
- omarandbecca Capital Federal, Argentina
- pixilatedtoad Land Of Cheese, Up North
- lauriesouza Nowhere, Us
- MelissanSam Nowhere, Us
- jmeade3 Urbana, IL
- steelehungry Nowhere, Us
- lizzconn Naas Co Kildare, IE
- valinkenmore Malott, WA
- annieamie Los Angeles, US
- jimrug1 Peoria, IL
- Plus 7 othersFrom around the world!
The Rating
Reviewed by 7 people-
Great sounding recipe. Love the guajillo peppers and always looking for a way to use them. Great recipe here, you have my 5.
chefmeow
in Garland loved it
-
I love this recipe. Very authentic. It sounds delicious!! I have some Guajillo in my garden almost ready. This recipe will put them to good use. Thanks for posting. Jim
bhut jolokia peppers??? I think a disclaimer may be in order here.....more
jimrug1
in Peoria loved it
-
This sounds just delicious! Thank you for the new soup recipe to try! (Do hot peppers really help bring down blood pressure?)
annieamie
in Los Angeles loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 8
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "