Tortilla Soup

Name: Tortilla Soup
Ingredients: strips Tortillas, cut into thin; 4 large tomatoes; 1 clove garlic; 1/4 onion; 2 avocados; Sour cream; 1 panela cheese; 2 dried chipotle peppers; Pork rinds (chicharrón); 4 1/4 cups chicken broth (1 liter); Salt

Jimena @yaimus

Tortilla Soup

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Ingredients

stripsTortillas, cut into thin
4large tomatoes
1 clovegarlic
1/4onion
2avocados
Sour cream
1panela cheese
2dried chipotle peppers
Pork rinds (chicharrón)
4 1/4 cupschicken broth (1 liter)
Salt

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Steps

1

Wash and cut the 4 tomatoes in half. Toast them along with the quarter onion and garlic clove.
2

Peel the skins off the tomatoes and garlic. If they are too hot, place them in cold water first.
3

Blend the tomatoes, onion, and garlic with 2 cups chicken broth (about 500 ml) in a blender until smooth.
4

Strain the mixture into a pot.
5

Bring to a boil over high heat, then reduce to low and simmer for 15 minutes. Stir occasionally, scraping any tomato from the sides.
6

Let the mixture cook until the tomatoes are well seasoned and most of the liquid has evaporated.
7

Add the remaining chicken broth and increase the heat. If needed, add chicken bouillon powder and salt to taste. Once it boils, cover and turn off the heat.
8

Microwave the chipotle peppers for 20 seconds and check them. They should become darker. You may need to microwave them for another 10 or 20 seconds.