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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy. Ingredients:
10 (6 inch) corn tortillas, cut into 1/2 inch strips |
1 1/2 cups vegetable oil for frying |
salt to taste |
4 cups chicken broth |
1 cup fresh cilantro leaves |
2 large tomatoes |
1 large onion |
1 tablespoon chipotle peppers in adobo sauce |
1 teaspoon salt, or to taste |
2 avocados - peeled, pitted and diced |
Directions:
1. Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
2. Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
3. In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!
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