Mexican traditional soup made of fried corn tortilla pieces, into a broth of tomato, garlic, onion, and chilies.
FRESH FROM THE STORE
- 16 Corn Tortillas
- 4 Tomatoes
- 4 cups Chicken Broth
- 1/2 cup Onion
- 1 Avocado (sliced)
- 1/2 cup grated Cheese (e.g. Oaxaca)
- 2 Chile de Arbol to garnish
FROM YOUR PANTRY
- 3 tbsp Mexican Chili Mix
- 3 cups Vegetable Oil for frying
- MEXICAN CHILLI SPICE MIX INCLUDES:
- Guajillo Chili, Chipotle Chili, Chile de Arbol, Garlic
In a blender, add Mexican Chili Mix, tomato, onion, salt and chicken broth. Blend ingredients to make soup.
Transfer soup from blender to a pot. Cook freshly blended soup at medium heat for 10 minutes.
Cut tortillas in small stripes. Heat up oil in a large pan or wok. Add one portion of tortillas to hot oil. Fry until they become golden brown and crispy.
Remove tortillas from pan, place on paper towels to remove excess oil. Let them dry and cool for 10 minutes while you continue with frying the next portion.
Serve soup with fried tortilla cubes, grated cheese, avocado cubes and chile de arbol on top.