Tortilla Soup

Tortilla Soup Recipe is one of the most famous soups from Central Mexico. There are several variations, some include shredded chicken, roasted poblano peppers, and even pork skins (Chicharrones). You can find this soup served in upscale restaurants or in small eateries known as “cocinas económicas”.

SERVINGS

4 people

COURSE

Soups

TOTAL TIME

35 mins

CUISINE

Mexico

– Heat a griddle and roast the tomatoes, garlic cloves and onion. Roast until tomatoes are blistered and slightly softened. Rotate often for an even roasting. Garlic cloves will roast faster. Remove them after a few minutes.

Instructions

1

– Once the vegetables are roasted, peel the tomatoes place them into a blender with the onion and garlic, puree until you have a smooth sauce. Add some chicken broth if needed.

Instructions

2

– In a large pot, heat the 1 Tbsp. of vegetable oil over medium high heat. Add the tomato sauce mix and cook for about 3 minutes, it will start boiling. Reduce heat and simmer for 5 minutes. The color of the sauce will reduce and change color.

Instructions

3

– While the sauce is cooking, start cutting the tortillas into thin strips in case you haven’t already done that.

Instructions

4

– After the 5 minutes of simmering the sauce, add the chicken broth and turn the heat up. When it starts to boil, lower the heat to simmer for about 10-12 more minutes.

Instructions

5