Mexican Tortilla Soup
Ready In: 55 mins
Serves: 4
Ingredients
- 1 quart chicken broth
- 2 tomatoes (roasted and peeled)
- 2 garlic cloves
- 4 epazote leaves (Mexican Herb)
- 1 medium onion (chopped)
- 1 tablespoon vegetable oil
- 3 poblano peppers, seeded and deveined
- mild feta cheese
- 4 corn tortillas
- 1 sliced avocado
Directions
- Simmer the chicken broth.
- In a blender puree the tomatoes, garlic, onion, chiles and epazote add a small amount of broth to help the blades turn.
- In a separate saucepan, heat 1 tablespoon corn oil, then add the puree and cook over medium heat for 15 minutes.
- Add the broth, cook another 15 minutes.
- Cut the tortillas into small strips, fry in hot oil until crispy. Drain well.
- Top with cheese and avacado to taste.
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