Tortilla Soup

Name: Tortilla Soup
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 4 medium tomatoes; 1/2 white onion; 2 dried chiles; 1 clove garlic; Cilantro to taste (optional); as needed Corn tortillas; 3.5 oz shredded melting cheese (about 100 grams); Salt to taste; Black pepper to taste; Chicken bouillon to taste; 1 cup Mexican crema (about 1/4 liter)

Fabiola Langarica @Fabylangarica

Tijuana

I found this recipe and loved it, so I'm sharing it with you.

Fabiola Langarica @Fabylangarica

Tijuana

I found this recipe and loved it, so I'm sharing it with you.

Saved

Ingredients

1 hour

Serves 4 servings

4medium tomatoes
1/2white onion
2dried chiles
1 clovegarlic
Cilantro to taste (optional)
as neededCorn tortillas
3.5 ozshredded melting cheese (about 100 grams)
Salt to taste
Black pepper to taste
Chicken bouillon to taste
1 cupMexican crema (about 1/4 liter)

Saved

Steps

1 hour

1

In a skillet with a little oil, place the halved tomatoes. Once they are browned and softened, transfer them to a blender. Do the same with the onion, chiles, and garlic.
2

Fry 1 corn tortilla in the same skillet and oil (add more oil if needed).
3

Add everything to the blender: tomatoes, onion, chiles, garlic, tortilla, cilantro, salt, pepper, and chicken bouillon.
4

Once everything is fully blended, the mixture will be thick. Strain it before transferring to the pot where your soup will cook.
5

After straining the mixture, bring it to a boil and add more chicken bouillon to taste if desired.
6

Cut the corn tortillas into strips and fry them until crispy.
7

To serve, place shredded melting cheese, fried tortilla strips, crema, and avocado in a bowl, then pour the hot soup over them.