Tortilla Soup
Tomato broth with tortilla strips and avocado
Free in the app25 min2 servingsMediumMexican
408kcal / serving
12.4 gprotein
34.4 gcarbs
26 gfat
Ingredients
- 4 pieces Tomatoes
- ½ piece Onion
- 2 cloves Garlic
- 2 pieces Dried pasilla chile
- 4 cups Chicken broth
- 3 pieces Corn tortillas
- 1 tablespoons Vegetable oil
- ½ piece Avocado
- 50 grams Queso fresco
- 3 tablespoons Mexican crema
Directions
- Toast and soak the pasilla chiles; roast tomatoes, onion, and garlic. Blend everything until a smooth sauce is obtained.
- Fry the sauce in hot oil in a pot for 5-7 minutes until concentrated; add the chicken broth and cook for 10 minutes over low heat.
- Fry the tortilla strips separately until they are crispy.
- Serve the soup with tortilla strips, avocado, queso fresco, and Mexican crema.
- Adjust the salt before serving.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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