Tortilla Soup
The mild ancho chile–the dried version of the poblano pepper–anchors this traditional Puebla-style tortilla soup recipe from San Antonio's Mixtli.
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 thelocalpalate.com.
Cooking tools:
- Blender
- Oven
- Stove
- Saucepan
- Pot
- Skillet
- Baking sheet
- Slotted spatula
- Paper towel
- Plate
- Ladle
- Mixing bowl
- Chef's knife
- Cutting board
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- Measuring cup
- Measuring spoon
Ingredients
- 7 cups water
- 2 dried ancho chiles, seeded and deveined
- 1 tablespoon olive oil
- 1 large white onion, diced
- 1½ pounds Roma tomatoes, roasted and diced
- 6 garlic cloves, finely diced
- 2 teaspoons dried Mexican oregano
- 2 cups cooked, shredded chicken
- Salt
- 1 cup Mexican chorizo
- Canola oil, for frying
- 6 large corn tortillas, cut into strips
- 1 cup shredded Oaxacan cheese
- 1 avocado, sliced
- Juice of 1 lime
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