Tortilla Soup TheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation and cooking time: Under an hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:100.3 kcal
Proteins:3.6 g
Fats:8 g
Carbohydrate:4.7 g
Fibers:0.9 g
Sugar:1.2 g
Cholesterol:7.2 mg
Sodium:99.9 mg
Calcium:15 mg
Energy:423 kcal
Proteins:15.1 g
Fats:33.9 g
Carbohydrate:19.7 g
Fibers:3.9 g
Sugar:5 g
Cholesterol:30.4 mg
Sodium:421.3 mg
Calcium:63.2 mg
SIMILAR RECIPES
Tasty Texas Tortilla Soup
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
ml
chicken stock
1
chicken breast, cooked
125
ml
oil
1/4
onion
1
small clove of garlic
1
tomato
2
small limes
50
g
chilaca or chile negra chilies
METHOD
- Cut the tortillas into strips; fry gently in a little oil; drain and place on paper towels;
- dry roast the tomato so that is easy to peel; purée in a blender with the onion and garlic;
- remove the ribs from the pasilla chilies, saving the ribs and the seeds; fry the ribs and seeds in a little oil; season with salt, sprinkle with lime juice and serve on the side;
- soak the chilies (without the ribs and seeds) in water for one hour; then boil for 10 minutes; drain the chilies and fry with the tomato purée in 2 tbsp. oil;
- add the chicken broth, tortilla strips and juice of two limes;
- shred the chicken breast or cut into thin strips; add to the soup at the last minute, heat through and serve the soup hot.
CHEF'S NOTES
In Mexico, tortilla soup is often cooked in a cast-iron pot. It is served with a small bowl of roasted chili seeds and additional strips of tortilla so that guests can garnish it to taste.
Try this soup with avocado edges on top.
