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Tortilla Soup

Tortilla Soup

  By RFChef  

December 9, 2012

  • Yields: 6 Servings
Tortilla Soup

Directions

1Roast garlic, onion and tomatoes, then grind or lightly process (with food processor). Add a small amount (2 tablespoons) chicken broth to the mixture.

2Fry mixture, stir constantly until thick or color changes. Add remaining chicken broth and epazote.

3Bring to boil; add salt and pepper to taste. Simmer on medium heat 15 minutes.

4Meanwhile, cut tortillas into medium strips and fry in oil until golden brown. Fry chile slices in oil; drain. Ladle soup into bowls; add fried tortilla strips.

5Garnish with dollop of sour cream, chile slices, cubed cheese and avocado slices.

source: Family Features

Ingredients

10 corn tortillas prepared with Maseca Corn Masa Mix according to package instructions

3 garlic cloves

1/2 onion coarsely cut

3 red tomatoes

6 cups chicken broth, divided

2 sprigs epazote, optional (herb found in Latino markets)

Salt and pepper to taste

Oil for frying

3 dried pasilla chiles, seeded and cut into slices

1/2 cup sour cream

6 ounces panela cheese, cut in cubes

2 avocados, peeled and sliced

00:00

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