Sopa de tortillas
Tortilla soup
There are as many versions of this soup as there are abuelas-grandmothers-in Mexico. This one is fancy enough for company and hearty enough as a meal by itself with some cinnamon churros for dessert.
serves 4-6
1/4 cup sour cream or table cream, such Creme Freiche or Mexican Table cream
1 pound skinless, boneless chicken meat, cut into thin strips
salt and pepper
1 onion, chopped
2 cloves garlic, minced
6 corn tortillas, cut into 1/4 inch strips
6 cups chicken broth or stock
2 cups peeled, chopped fresh tomatoes
1 15 ounce can tomato sauce
1 Tbsp. ground cumin
1 Tbsp. chile powder
1 Tbsp. minced chipotle chile in adobo sauce
oil for frying
2 Tbsp. chopped cilantro
pepitas-toasted pumpkin seeds-for garnish
1 avocado, small dice
Heat 2 Tbsp. of the oil in a medium saucepan over med/high heat. Season chicken with salt and pepper and saute until cooked through. Remove from heat and set aside.
In a large saucepan, saute onions in rest of oil over medium heat until softened, then add half the tortilla strips and cook until they begin to fall apart, about 5 minutes. Now add the garlic and stir until you smell it. Now add the broth, pure, chopped tomato, cumin, chile powder and the chipotle to the pan. Stir well and bring to a boil. Lower heat, cover and simmer for 30 minutes or so.
serves 4-6
1/4 cup sour cream or table cream, such Creme Freiche or Mexican Table cream
1 pound skinless, boneless chicken meat, cut into thin strips
salt and pepper
1 onion, chopped
2 cloves garlic, minced
6 corn tortillas, cut into 1/4 inch strips
6 cups chicken broth or stock
2 cups peeled, chopped fresh tomatoes
1 15 ounce can tomato sauce
1 Tbsp. ground cumin
1 Tbsp. chile powder
1 Tbsp. minced chipotle chile in adobo sauce
oil for frying
2 Tbsp. chopped cilantro
pepitas-toasted pumpkin seeds-for garnish
1 avocado, small dice
Heat 2 Tbsp. of the oil in a medium saucepan over med/high heat. Season chicken with salt and pepper and saute until cooked through. Remove from heat and set aside.
In a large saucepan, saute onions in rest of oil over medium heat until softened, then add half the tortilla strips and cook until they begin to fall apart, about 5 minutes. Now add the garlic and stir until you smell it. Now add the broth, pure, chopped tomato, cumin, chile powder and the chipotle to the pan. Stir well and bring to a boil. Lower heat, cover and simmer for 30 minutes or so.
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Meanwhile, heat 1/2 inch oil in small frying pan over high heat to 350. Fry remaining tortillas strips, a few at a time, until golden and crispy, 30 to 45 seconds. Remove with a slotted spoon and drain on paper towels. Spoon creme into the corner of a plastic sandwich bag.
Remove soup from heat. Process in batches in a blender until smooth and return to stove over lowest heat. Stir in chopped cilantro. To serve, ladle hot soup into bowl. Top with some chicken, fried tortilla strips and chopped avocado. Cut a very small corner off the sandwich bag and drizzle the creme over the bowl. Sprinkle with pepitas.
