Tortilla Soup – Classic

Tortilla Soup – Classic Mexican Fried Soup tomato, broth, seasoning and tortilla corn tortilla, which makes it more dense and nutritious. In addition, tortilla soup it is customary to decorate with crispy straws from the same corn cake. BUT to diversify its already rich taste can be various additives in the form of sour cream, pepper, cheese or avocado. друзьями: Time: 55 мин. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Soup

• 4 large tomato varieties Cream
• 1 small onion, or a piece of a large onion, 2.5 thick see clean
• 4 garlic cloves, unpeeled
• 1 medium pod of dried chili peppers, peeled and stalks and broken into large pieces
• 6 tbsp. chicken broth
• 2 corn tortillas, torn into pieces of 2.5 cm.

Tortilla Straws

• 6 corn tortillas, cut into strips 1.5 mm wide cm.
• Vegetable oil for frying in a pan
• 6 – 8 pods of canned pepper chipotle in adobo sauce (for submission, optional)
• Sour cream for serving
• 2 avocados, peeled and diced 1.5 cm each. Or sliced
• 1 feta cheese, crumbled into pieces

Recipes with similar ingredients: plum tomatoes, onions, garlic, chili pepper, chipotle pepper in adobo sauce, feta cheese, Avocado, tortilla, sour cream

Recipe preparation:

1. Cook the soup. Put on a moderately strong fire stewpan. Put tomatoes, peeled onions, and unpeeled cloves of garlic. Toast by shaking the stew, for 10 minutes until the garlic is soft. Get soft and lightly roasted garlic, peel and set aside. Throw in stew chili pepper and cook another 2 to 4 minutes. Then get out onion and set aside. Continue to toast the tomatoes for about 5 more minutes.
2. In a blender bowl, put garlic, chili pepper, onion, tomatoes, tortillas and pour 2 tbsp. chicken stock. Grind it all up smooth mass. Pour into a large saucepan and add another 4 tbsp. broth. Bring the soup to a boil, reduce heat and simmer for 20 minutes. Salt and pepper to taste.
3. Make a straw. In a medium sized pan pour vegetable oil 1.5 cm high. Heat on moderate heat, but the oil should not smoke. Put in the pan julienne and fry in several strokes until golden color, about 2 minutes. Using a slotted spoon transfer the straw to paper towels to drain excess fat.
4. Pour the soup into plates and garnish with chipotle pepper, sour cream, avocado, cheese and straws. Serve to the table. Recipe for cooking. tortilla soup with chicken and corn.
   

   Hot Fluid Blender

   Before you grind the ingredients in a blender with hot liquid, let them cool for at least 5 minutes. Then pour into a blender or food processor bowl, filling it only half. If using a blender, leave the cover a little ajar, so that under the pressure of the steam it does not bounce, and you do not flooded with hot soup. Cover the food processor with a towel make a few short presses, then grind everything into high speed. Corn tortilla acts as thickener. But the soup should not be as thick as mashed soup.