Sopa de Tortilla (Tortilla Soup )

Name: Sopa de Tortilla (Tortilla Soup )
Ingredients: 3 cups canola oil to fry the tortillas strips (375 mL); 4 6″ (15 cm) corn tortillas, cut into 3/8″ (1 cm) strips (4); 1 Tbsp canola oil (15 mL); 1 small Spanish onion, diced (1); 6 Roma tomatoes, diced (6); 6 dried guajillo chilli peppers, seeds removed (6); 8 cloves garlic, minced (8); 4 cups no-salt added chicken stock (1 L); 1 bunch cilantro (1); 1 bunch fresh epazote (if you can find in a local market) (1); 1 1/2 tsp salt (7 mL); queso fresco, crumbled; lime slices

hellocanola.ca

A simple and fragrant soup, this recipe includes epazote, a herbaceous Latin-American herb affectionately known as Mexican oregano. Combined with guajillo peppers and fresh tomatoes, this soup is...

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