Tortilla Soup
Have ready:
3 cups chicken broth
6 tortillas, cut into
strips and laid out to dry while preparing soup base
2 chiles pasillas, fried
and crumbled (for garnish)
6 heaping tablespoons
grated cheddar cheese (for garnish)
Fry 1 medium onion, 3
diced cloves of garlic, 1 chopped red or green pepper until soft, then add 2 medium
tomatoes, chopped (or a can of fire roasted tomatoes) and one diced tomatillo. Saute all for about 10 minutes or until the
tomatoes start to break down. Add one
can of Herdez Salsa Casera.
Add the 3 cups chicken broth and bring to a
boil.
Add any leftover meat or
fish you may have (optional).
Add the tortilla pieces
to the broth and simmer for about 1 minutes.
The tortillas should be soft – like a soft dumpling, but not falling
apart.
Garnish each bowl of soup
with some of the cheese, and a sprinkling of the chilies.
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