adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sopa de tortilla
0 Likes
Prep Time:
385 minutes
Cook Time:
55 minutes
Total Time:
440 minutes
Mexican-style tortilla soup, served hot or chilled, is a comforting favorite.
Ingredients:
  • 200g kidney beans
  • 6 large ripe tomatoes
  • 1 long fresh red chilli, seeded, coarsely chopped
  • 1 red onion, coarsely chopped
  • 1L (4 cups) chicken style liquid stock
  • 2 corn cobs, husk and silks removed
  • 42.00 gm lime juice
  • 36.40 gm olive oil
  • 2 corn tortillas, cut into 2cm-thick strips
  • 50g fetta, crumbled
  • 1 ripe avocado, halved, stoned, peeled, coarsely chopped
  • 125.00 ml coriander leaves
  • Lime wedges, to serve
Instructions:
  • In a spacious bowl, generously cover kidney beans with cold water. Allow beans to soak overnight.
  • Rinse beans and transfer to a saucepan. Cover with water and bring to a boil over high heat. Simmer for 30 minutes or until beans are tender. Drain thoroughly.
  • Using a small knife, gently score a shallow cross on the bottom of each tomato. Quickly blanch the tomatoes in boiling water for 10 seconds, then transfer them to a bowl of cold water to cool. Peel off the skins, roughly chop the tomatoes, and blend them in a food processor with chili and onion until nearly smooth. Transfer the mixture to a saucepan over medium heat. Stir occasionally and cook for about 10 minutes until it slightly thickens. Pour in the stock and simmer for an additional 10 minutes until the soup thickens a bit more.
  • With a small, sharp knife, remove kernels from corn cobs. Combine beans, corn, and lime juice, then stir well. Simmer the mixture until heated through. Season to taste with salt, pepper, and additional lime juice, if preferred.
  • Heat oil over high heat in a frying pan. Cook one-third of the tortilla until golden and crisp. Place on a plate lined with paper towel. Repeat with the remaining tortillas in two more batches.
  • Mix together the feta, avocado, and coriander in a small bowl.
  • Divide the soup into bowls. Garnish with the avocado mixture and serve with tortillas and lime wedges.

Similar Recipes