Tortilla Soup
Tomato and chicken broth-based soup topped with crispy tortilla strips, avocado, lime, and queso fresco. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Medium
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Ingredients
- 5 pc Roma tomatoes
- 1 pc white onion
- 3 pc garlic cloves
- 1 pc guajillo chile
- 1 pc chipotle in adobo
- 1½ l chicken stock
- 300 g cooked chicken, shredded
- 6 pc corn tortillas, cut into thin strips
- 120 ml neutral oil
- 1 pc avocado, diced
- 80 g queso fresco
- 80 ml Mexican crema
- 2 pc lime
Steps
- Char the tomatoes, half the onion, and garlic on a comal until blistered.
- Toast and soak the guajillo chile briefly.
- Blend the charred vegetables with the chiles and 240 ml stock until very smooth.
- Heat 2 tbsp oil in a pot, pour in the puree, and fry for 5 minutes until darkened.
- Add remaining stock, simmer 15 minutes, and season.
- Meanwhile, fry the tortilla strips in the remaining oil until crisp; drain.
- Add chicken to the soup to warm through and ladle into bowls topped with tortilla strips, avocado, queso fresco, crema, and lime.