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Sopa de tortilla (tortilla soup)
Sopa de tortilla (tortilla soup)
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Create a flavorful spicy tortilla soup with your favorite Mexican ingredients.
Ingredients:
  • 5 large ripe tomatoes
  • 2 large fresh red chillies
  • 1 red onion, halved, finely chopped
  • 36.40 gm extra virgin olive oil
  • 5 flour tortillas, thickly sliced
  • 500ml (2 cups) chicken style liquid stock
  • 1 x 420g can corn kernels, rinsed, drained
  • 42.00 gm fresh lime juice
  • Salt & freshly ground black pepper
  • 1 ripe avocado, halved, stone removed, peeled, coarsely chopped
  • Fresh continental parsley, to garnish
Instructions:
  • Using a small knife, gently score a shallow cross on the base of each tomato. Bring a large saucepan of water to a boil over high heat, then remove from heat. Submerge the tomatoes and chillies in the hot water and let sit for 5 minutes until the tomato skins split. Drain before using.
  • Peel tomato skins off using your fingers, then halve the tomatoes and remove the cores. Coarsely chop the tomatoes and chillies.
  • Combine the tomato, chili, and half of the onion in a blender or use a hand blender to blend until slightly chunky. Set aside.
  • In a large non-stick frying pan over medium heat, fry half of the tortilla strips in oil until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining tortilla strips.
  • In a large saucepan, bring stock to a boil over high heat. Lower heat to medium-low and simmer for 20 minutes. Stir in the tomato mixture, half of the corn, and lime juice. Simmer while stirring occasionally for 10 minutes until the soup slightly thickens. Season with salt and pepper to taste.
  • Gently mix in half of the tortilla strips. Pour the soup into a large serving bowl, then top with avocado, the rest of the onion, tortilla strips, and corn. Garnish with parsley and serve promptly.

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