Tortilla Soup

Name: Tortilla Soup
Yield: 7 servings
Ingredients: 8 1/2 cups bean broth, chicken broth, beef broth, or boiled water (2 liters); 2 tomatoes; 1/2 onion; 1 Anaheim green chile pepper; 1 celery stalk; 1 garlic clove; 2 cups tomato purée; Chipotle in adobo sauce, to taste; Salt, thyme, marjoram, and cumin, to taste; 2 bags fried tortilla strips; 1 pasilla or guajillo chile pepper; Fresh queso fresco, to taste

Sandra L Dosten @cook_19210858

Tortilla Soup

Sandra L Dosten @cook_19210858

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Ingredients

7 servings

8 1/2 cupsbean broth, chicken broth, beef broth, or boiled water (2 liters)
2tomatoes
1/2onion
1Anaheim green chile pepper
1celery stalk
1garlic clove
2 cupstomato purée
Chipotle in adobo sauce, to taste
Salt, thyme, marjoram, and cumin, to taste
2 bagsfried tortilla strips
1pasilla or guajillo chile pepper
Fresh queso fresco, to taste

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Steps

1

Chop the onion, tomato, chile pepper, garlic, and celery.
2

Sauté the vegetables in a pot along with the pasilla or guajillo chile and the chipotle.
3

Once the onion is translucent, blend everything together with the spices and the tomato purée.
4

Return the mixture to the pot where you cooked the vegetables. Add the bean broth or meat broth, bring to a boil, and adjust the seasoning as needed.
5

To serve, place tortilla strips in a soup bowl, pour the hot soup over them, then add avocado, queso fresco, and crema. Enjoy this delicious dish!
6

Add the tortilla strips to each bowl just before eating so they stay crispy and don't get soggy.