Description
This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.
Ingredients
- 10 (6 inch) corn tortillas, cut into 1/2 inch strips
- 1 ½ cups vegetable oil for frying
- salt to taste
- 4 cups chicken broth
- 1 cup fresh cilantro leaves
- 2 large tomatoes
- 1 large onion
- 1 tablespoon chopped chipotle peppers in adobo sauce
- 1 teaspoon salt, or to taste
- 2 avocados – peeled, pitted and diced
Instructions
- Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas
- tossing to coat both sides.
- Using a blender or food processor
- blend tomatoes
- onion and cilantro until completely pureed.
- In a saucepan
- heat chicken broth
- chipotle chili
- and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving
- add tortilla strips and avocado. Buen provecho!
Servings: 5