Soups & creams
Tortilla Soup
Tomato and pasilla chile broth with crispy tortilla strips.
Gluten-free
Ingredients
- 500 g of ripe tomato
- 1/2 white onion
- 2 garlic cloves
- 1 pasilla chile, seeded
- 800 g of chicken broth
- 30 g of oil
- 1 sprig of epazote
- 1 teaspoon of salt
- 4 corn tortillas in strips
- Avocado, fresh cheese and cream to serve
Step-by-step
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- Fry the tortilla strips separately until golden and set aside on paper. Lightly toast the pasilla chile and set aside.
- Put tomato, onion and garlic in the mixing bowl. Blend 30 sec/speed 6.
- Add the oil and saute the mixture 6 min/120°C/spoon speed.
- Add the chicken broth, the epazote and the salt.
- Program 15 min/100°C/reverse/spoon speed.
- Remove the epazote and serve the broth very hot.
- Top each plate with tortilla strips, avocado, cheese, cream and small pieces of pasilla chile.
Tips
- Strain the broth if you prefer it finer.
- Add the tortillas at the moment of serving so they stay crispy.
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