Tortilla Soup

Name: Tortilla Soup
Yield: Serves 4 servings
Ingredients: 7 oz fried tortilla strips (about 200 grams); 8 1/2 cups chicken broth (2 liters); 3 Roma tomatoes; 1 piece onion; 1 garlic clove; A few sprigs of epazote; 1 3/4 oz pork cracklings (about 50 grams); 3/4 cup sour cream (about 200 grams); 7 oz panela cheese (about 200 grams); 3 pasilla chiles; Oil; Salt

Codiego @Cococinando

México

This is a very Mexican soup, with a combination of flavors and textures that make it truly special.

Codiego @Cococinando

México

This is a very Mexican soup, with a combination of flavors and textures that make it truly special.

Saved

Ingredients

Serves 4 servings

7 ozfried tortilla strips (about 200 grams)
8 1/2 cupschicken broth (2 liters)
3Roma tomatoes
1 pieceonion
1garlic clove
A fewsprigs of epazote
1 3/4 ozpork cracklings (about 50 grams)
3/4 cupsour cream (about 200 grams)
7 ozpanela cheese (about 200 grams)
3pasilla chiles
Oil
Salt

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Steps

1

Cut the tortillas into thin strips and fry them in oil until golden brown, or use store-bought fried tortilla strips.
2

Dice the tomatoes and sauté them with the onion and garlic. Blend the mixture and pour it into the chicken broth. Add the epazote.
3

Slice the chiles into rings and fry them in oil until golden brown.
4

Cut the pork cracklings, cheese, and avocado into cubes.
5

To serve, pour the hot broth into a bowl, add tortilla strips, and top with pork cracklings, cheese, avocado, sour cream, and fried chile. Enjoy!