Tortilla Soup

Name: Tortilla Soup
Ingredients: 5 Roma tomatoes; 1/2 onion; 3 garlic cloves; 1 chicken bouillon cube (Knorr or similar); 1 dried ancho chile; 2 dried chipotle chiles; 1 sprig fresh epazote (or substitute with cilantro if unavailable); 1 lb fried corn tortillas, cut into strips; Salt and pepper; 1/4 cup Mexican crema (60 ml); 1 avocado, diced; 1 cup queso fresco or panela cheese, diced (about 150 grams)

pacomen @pacomen

Puebla

Tortilla Soup

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Ingredients

5Roma tomatoes
1/2onion
3garlic cloves
1chicken bouillon cube (Knorr or similar)
1dried ancho chile
2dried chipotle chiles
1 sprigfresh epazote (or substitute with cilantro if unavailable)
1 lbfried corn tortillas, cut into strips
Salt and pepper
1/4 cupMexican crema (60 ml)
1avocado, diced
1 cupqueso fresco or panela cheese, diced (about 150 grams)

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Steps

1

Boil the tomatoes, dried chipotle chiles, dried ancho chile, and onion in water.
2

Blend the boiled tomatoes, seeded chiles, garlic cloves, and onion until smooth.
3

Heat a little oil in a pot. Once hot, add the blended mixture along with the water used to boil the tomatoes and chiles, straining to remove any solids. Add salt, pepper, the chicken bouillon cube, and the sprig of epazote. Bring to a boil, then stir in the crema.
4

Dice the avocado and cheese.
5

To serve, place tortilla strips, cheese, and avocado in a bowl, then ladle the hot soup over them.