Tortilla Soup Recipe Video
Learn how to make a tangy Mexican tortilla soup with homemade tortilla chips, crema, cilantro, and avocado.
Ingredients
| Extra virgin olive oil/Light olive oil | 3 Tablespoon | |
| Onion | 1⁄2 Cup (8 tbs), minced | |
| Garlic clove | 1 Large, minced | |
| Tomato paste | 1 Tablespoon | |
| Pasilla chilies | 2 Large, dried (whole) | |
| Chipotle pepper sauce | 1 Small | |
| Cilantro | 4 Tablespoon, chopped | |
| Chicken broth | 4 Cup (64 tbs) (organic) | |
| Salt | 1 Pinch (as needed, to taste) | |
| Black pepper | 1 Pinch (as needed, to taste) |
Directions
GETTING READY
1) Soak the dried whole chilies in water, slit open, remove the seeds and cut into small strips.
2) Mince the chipotle pepper and set aside.
MAKING
3) In a sauce pot or deep skillet add the oil, onions, garlic. Sweat them for about 2 minutes.
4) Stir in the tomato paste and cook over a medium-high heat for 5 minutes.
5) Stir in the chipotle and pasilla peppers.
6) Add the chicken broth, stir well and season with salt and pepper.
7) Add a little cilantro, bring the soup to a simmer and cook for 5 minutes.
SERVING
8) In serving bowl, place tortilla strips and ladle in the soup. Garnish the Tortilla Soup with crema, avocado and fresh cilantro. Squeeze a little lime juice and serve immediately.
1) Soak the dried whole chilies in water, slit open, remove the seeds and cut into small strips.
2) Mince the chipotle pepper and set aside.
MAKING
3) In a sauce pot or deep skillet add the oil, onions, garlic. Sweat them for about 2 minutes.
4) Stir in the tomato paste and cook over a medium-high heat for 5 minutes.
5) Stir in the chipotle and pasilla peppers.
6) Add the chicken broth, stir well and season with salt and pepper.
7) Add a little cilantro, bring the soup to a simmer and cook for 5 minutes.
SERVING
8) In serving bowl, place tortilla strips and ladle in the soup. Garnish the Tortilla Soup with crema, avocado and fresh cilantro. Squeeze a little lime juice and serve immediately.
Chef
