Soups & creams
Mexican tortilla soup
Tomato and chilli broth served with crispy tortilla strips and avocado.
VegetarianGluten-free
Ingredients
- 500 g ripe tomatoes
- 1 onion
- 2 garlic cloves
- 1 chipotle chilli (or hot paprika)
- 800 g vegetable stock
- 4 corn tortillas, in strips
- 30 g extra virgin olive oil
- 1 avocado, diced
- Crumbled fresh cheese
- Coriander and lime to serve
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, garlic and chilli in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120°C/spoon speed.
- Add the quartered tomatoes and chop 5 sec/speed 4.
- Add the stock and the salt and set 18 min/100°C/speed 1.
- Blend 1 min/speed 5-10 progressively and strain if you prefer it finer.
- Fry the tortilla strips separately until crispy.
- Serve the broth with tortilla, avocado, cheese, coriander and a squeeze of lime.
Tips
- Chipotle adds a characteristic smokiness; dose it carefully.
- The tortilla strips should be added at the moment to keep them crispy.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
