Egg Tortilla Soup Sopa De Tortilla De Huevos Recipes

EGG TORTILLA SOUP (SOPA DE TORTILLA DE HUEVOS)

Steps:

• If desired, place 1/2 inch vegetable oil in a small saucepan over medium-low heat. When oil is hot, add pasta and fry until lightly browned. Remove immediately and drain on paper towels. Set aside pan with oil in it.
• Place a medium (5- to 6-quart) soup pot over medium-low heat, and add 1 tablespoon vegetable oil. Add scallions and sauté until softened, about 30 seconds. Add salt, adobo powder, potatoes, queso blanco and fried pasta, if using. Add just enough water to cover. Cover and simmer until potatoes and pasta are tender, about 15 minutes.
• While soup is cooking, place a small skillet over medium heat, and add 1 tablespoon oil. Add Anaheim pepper and sauté until softened, 2 to 3 minutes. Add eggs and cook until firm, another 1 to 2 minutes. Remove omelet from pan and cut into 1-inch-wide slices.
• When potatoes are tender, add milk, omelet slices and, if desired, rice, to pot. Simmer gently until reheated, and serve hot.

TORTILLA SOUP (SOPA DE TORTILLA)

Steps:

• Heat the oil in a saucepan over med/high heat for a couple minutes.
• Begin frying the tortilla strips in batches until golden brown and crisp, turning after a minute or two, about 2-4 minutes in total.
• Drain on paper towels and set aside.
• Discard all but 2 tablespoons of the oil and turn the heat to meduim.
• Add the garlic and onion, and saute until softened, about 5 minutes.
• Add the chiles, tomatoes and half the tortilla strips and cook another 5 minutes.
• Add the chicken stock and bring to a boil, them simmer for 20 minutes.
• Let the soup cool slightly, and then using an immersion blender, or an upright blender, puree the mixture until smooth.
• Return mixture to the stove over medium heat, stir in the chicken and heat through.
• Season with lime juice, salt and pepper.
• Garnish with the cilantro, cheese, avocado, and the remaining tortilla strips, enjoy!

SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)

Steps:

• Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
• Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
• Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
• Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
• Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.