Mexican Tortilla Soup

Remember that chicken stock I made? Perfect as a base for tortilla soup.

The first time I ever tried tortilla soup was while I was looking after a friend’s house in Kansas City earlier this year. The base was actually out of a box (I know, I know, please don’t judge me) and you added tortilla strips and any other extras to it that you wanted.

So I guess technically you couldn’t call it Mexican tortilla soup, more packet tortilla soup base.

I hate to say it, but it actually tasted pretty good. Especially when I added some fresh chilli, sour cream, cheese and tortilla bits.

I guess you really can’t judge a soup by its cover.

Anyhow, since then I have been lucky enough to try the real thing in Mexico and just had to have a go at trying to make it myself.

Using the homemade chicken stock definitely added something extra to the flavour, and it felt even healthier knowing that it had all been made from scratch (unlike my packet experience).

I cut the corn tortillas into long strips, which made them curl up as they cooked, but this actually made for an interesting presentation effect. I would suggest using tortillas that are at least a day old (you’ll be fine if you’re using shop bought), otherwise they will likely fall apart in the pan if they are too fresh.

Mexican Tortilla Soup

Recipe by Julia

Servings

4

servings

Prep time

5

minutes

Cooking time

40

minutes

Ingredients

• 3 cloves garlic, chopped

• 1/2 onion, chopped

• 3 tomatoes, quartered

• 6 cups chicken stock

• 8-10 corn tortillas (preferably a day old)

• Cooking oil

• Avocado, crumbly cheese (such as feta), sour cream and lime to garnish

Directions

• Saute the garlic, onion and tomatoes in a large pan with a drizzle of your chosen oil. Once soft (but not browned), add the ingredients into a blender along with 1/4 cup of the chicken stock. Puree until smooth.
• Heat 1 tbsp oil in a large saucepan over a high heat and saute the tomato puree mixture. Boil for two minutes and then turn down the heat and simmer for another five minutes. The puree should gradually thicken.
• To the tomato puree add the remaining chicken stock and turn the heat up so that the liquid boils. Add some salt and pepper to taste, turn the heat down again and cook the sauce for a further fifteen minutes with a lid on.
• Cut your tortillas (I usually use a pair of scissors) into long thin strips. Cover the bottom of a heavy pan with a good amount of oil and set over a high heat. Add the tortilla strips and fry gently until they are all browned. You will probably need to use a pair of tongs to turn the tortilla pieces evenly. Remove from the pan and drain on some kitchen paper.
• Ladle the tomato stock liquid into individual bowls and add the tortilla strips. Garnish each bowl with some avocado pieces, crumbled cheese, a dollop of sour cream and a squeeze of lime juice.

Notes

• Adapted from Mexico: The Beautiful Cookbook