SOPA DE TORTILLA A LA MEXICANA: TORTILLA SOUP, MEXICAN STYLE
Steps:
- In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.
- To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.
- Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.
TORTILLA SOUP ( SOPA DE TORTILLA)
A delicious soup from central Mexico. I found this in Betty Crocker's International Cookbook. For Zaar World Tour 8
Provided by pammyowl
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cut the tortillas into 1/2 " strips. Heat oil in a 10' skillet, fry strips in batches until golden brown. stirring occasionally, about 3 minutes. Drain.
- 2. Place the 1/4 cup water, tomato, onion and garlic in blender, puree until smooth. Heat tomato mixture, broth, water and spices in a 3 quart saucepan, simmering for about 3 minutes. Sprinkle each serving with tortilla strips and cheese. Enjoy!
Nutrition Facts : Calories 246.5, Fat 16.7, SaturatedFat 5.2, Cholesterol 17.9, Sodium 895.3, Carbohydrate 13.8, Fiber 2, Sugar 1.7, Protein 11.2
TORTILLA SOUP (SOPA DE TORTILLA)
Make and share this Tortilla Soup (Sopa De Tortilla) recipe from Food.com.
Provided by Midwest Maven
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
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!
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