Tortilla soup - classic

Votes: 4

Time: 55 min.
Complexity: easily
Servings: 6

Tortilla soup is a classic Mexican soup made with roasted tomatoes, broth, seasonings, and corn tortillas, which make it thicker and more filling. Tortilla soup is also traditionally garnished with crispy straws made from the same corn tortilla. Its already rich flavor can be enhanced with various toppings, such as sour cream, pepper, cheese, or avocado.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soup

4 large plum tomatoes
1 small onion, or a 2.5 cm thick piece of a large onion, peeled
4 cloves garlic, unpeeled
1 medium dried chili pepper, seeded and stemmed, broken into large pieces
6 tbsp. chicken broth
2 corn tortillas, torn into 2.5cm pieces.

Tortilla sticks

6 corn tortillas, cut into 1.5cm wide strips.
Vegetable oil for frying in a pan
6 to 8 canned chipotle peppers in adobo sauce (for serving, optional)
Sour cream, for serving
2 avocados, peeled and cut into 1.5cm cubes or slices
1 feta cheese, crumbled into pieces

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: plum tomatoes, onions, garlic, chili pepper, chipotle peppers in adobo sauce, feta cheese, Avocado, tortilla, sour cream

Cooking the dish according to the recipe:

Make some soupPlace a saucepan over medium-high heat. Add the tomatoes, peeled onion, and unpeeled garlic cloves. Cook, shaking the pan, for 10 minutes, until the garlic is soft.

Remove the softened and lightly toasted garlic, peel it, and set it aside. Add the chili pepper and cook for another 2–4 minutes. Then remove the onion and set it aside. Continue to fry the tomatoes for about 5 more minutes.
Place the garlic, chili pepper, onion, tomatoes, and tortillas in a blender, along with 2 cups of chicken broth. Blend until smooth. Transfer to a large saucepan and add another 4 cups of broth. Bring the soup to a boil, reduce heat, and simmer for 20 minutes. Season with salt and pepper to taste.

Prepare the strawsPour vegetable oil into a medium frying pan to a depth of 1.5 cm. Heat over medium heat, but don't let the oil smoke. Add the tortilla strips and fry in batches until golden brown, about 2 minutes each. Using a slotted spoon, transfer the tortilla strips to paper towels to drain excess oil.
Ladle the soup into bowls and garnish with chipotle peppers, sour cream, avocado, cheese, and julienne. Serve.

Recipe tortilla soup with chicken and corn.

Pureeing hot liquids in a blender

Before blending hot liquid ingredients, let them cool for at least 5 minutes. Then, pour them into a blender or food processor, filling it only halfway. If using a blender, leave the lid slightly ajar to prevent the steam pressure from knocking it off and splashing you with hot soup. Cover the food processor with a towel, pulse briefly, and then blend on high speed. The corn tortilla acts as a thickener, but the soup shouldn't be as thick as a cream soup.