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Tortilla Soup

Tortilla soup is simplicity taken to an exquisite level. Our version uses ancho chilli mixed with roasted tomatoes and blended into a smooth and creamy soup. Add to it crispy corn tortilla strips and you have a soul-warming experience on a plate. We can’t recommend this one enough!

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Tortilla Soup

-6 corn tortillas

-350g chicken

-1 bay leaf

-3 black peppercorn

-salt

-3 cups water

-5 medium tomatoes

-½ white onion

-4 garlic cloves

-3 ancho chillies

-olive oil

-salt and pepper

-2 cups chicken stock


1 Cook the chicken in the water with the bay leaf, peppercorns and salt. Once the chicken is cooked, strain the stock and keep two cups of it for later. Shred the chicken and reserve. Keep warm. 

2 Cut the tomatoes and onion into big chunks and place them in an oven-safe dish. Add the garlic cloves with the skin on, drizzle with olive oil, salt and pepper. Bake in the oven at 200C for 30 minutes or until the vegetables are nicely soft and charred. Let them cool down for 15 minutes before blending.

3 Remove the seeds and stem from the ancho chillies and rinse them. Place them in a small bowl and cover them with boiling water. Leave them to rest for 15 minutes. Discard the water.

4 Once the tomatoes have cooled down a bit, remove the garlic cloves from the peel and add everything to a blender, including the juices from the baking dish. Add the ancho chillies and blend until smooth. 

5 In a large pot, add a drizzle of olive oil and bring up the heat to medium, once hot, add the tomato and ancho mixture and cook for 3 minutes. Then, add the chicken stock and mix very well. You can add either chicken bouillon or salt to taste. Simmer the soup for 15 minutes. You can add more water to get the desired consistency too. 

6 To make the tortilla strips, lightly brush the tortillas with olive oil and slice them into thin strips. If you have an air fryer, bake them for 6 minutes on 180C shaking them halfway. This can take longer depending on your model. The key is to keep an eye on them. They should be crispy and golden. If you are using the oven, arrange the strips flat in a large baking tray and bake until crispy. Sprinkle with sea salt while still warm. 

 

To Serve

-Avocado slices

-Crumbled feta cheese

-Creme fraiche

1 Make a little pile of chicken and tortilla strips in the middle of a bowl and pour the soup around it. 

2 Top with anything you like but we particularly love avocado slices, some crumbled feta cheese and a few dashes of creme fraiche. 

 

Notes

  • There are many versions of this soup. Some have lightly fried pieces of chillies on top. Some use pasilla chilli. All of them are delicious!
  • We love a thick consistency in our soup but you can thin it by stirring in more stock or water to it. 
  • Having crunchy tortilla strips in the soup is the key here! Using good corn tortillas to make your chips is essential!
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Enjoy!

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