Sopa de Tortilla (Tortilla soup)

Sep 4, 2012 by Chef Mickey

Hello again, it’s your friend and chef Mickey, here with another excellent recipe for you to try! Chef Mickey’s Place fine dining is located on Blvd Fremont, and we will be back from our vacation on August 27th. Give us a call at (011-52-638) 388-9500.

 

Sopa de Tortilla (Tortilla soup)
8-10 servings

1 Medium onion, chopped
2 Cloves garlic, minced
2 Tablespoons olive oil
4 Cups beef broth
4 Cups chicken broth
1/2 Cup tomato juice
1 Teaspoon ground cumin
1 Teaspoon chilli powder
1 Fresh jalapeño pepper, seeded and chopped
1 Teaspoon salt
4 Corn tortillas/ vegetable oil for frying
2 Cups shredded cooked chicken
1 Large tomato, peeled and diced
1 Large avocado, peeled, pitted and sliced
1 Cup shredded monterrey jack cheese

Procedure
In 4-quart saucepan, sauté onion and garlic in oil. Add beef and chicken broth, tomato juice, cumin, chilli powder, jalapeño pepper and salt.Heat to boiling, reduce heat and simmer covered for 1 hour.Cut corn tortillas into narrow strips. Heat oil in skillet and fry tortillas until crisp; drain on paper towels. Add chicken and tomato to soup and cook 5 minutes. Place 2-3 tortilla strips in each soup bowl.Pour soup into bowls and garnish with avocado slices and 1 tablespoon of cheese.

One of the most popular soups in Mexico, and sure to become one of your favorites.

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