Mexican Tortilla Soup
We sell the best corn tortillas that make amazing Mexican tacos, but what do you do with any that are left over? In Mexico, they make tortilla soup. Tortilla soup in Mexico is as common and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somersetfoodie.com.
Cooking tools:
- Food processor
- Stockpot
- Saucepan
- Skillet
- Mixing bowl
- Slotted spoon
- Ladle
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Paper towel
- Serving bowl
- Stove
- Fork
- Plate
- Kitchen timer
Ingredients
- 2 skinless chicken breasts, poached and shredded
- 2 onions, roughly chopped
- 5 cloves of garlic, peeled and sliced
- 4 pasilla chillies, seeds removed and lightly toasted
- 1 teaspoon dried oregano
- 1 tablespoon chipotle chilli paste
- 1 400g tin of plum tomatoes
- 1.5Ltrs chicken stock
- 1 cooked corn tortilla, broken into pieces
- 2-3 tablespoons of Fussels cold pressed rapeseed oil
- 2 teaspoons of salt
- 5-6 corn tortillas, sliced into 1½cm strips
- 200ml Fussels cold pressed rapeseed oil for frying
- 1 ripe avocado, diced
- 100g feta cheese, crumbled
- 6 tablespoons sour cream
- 1 lime, sliced into 6 wedges
- ½ bunch fresh coriander, chopped
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