Tortilla soup

Name: Tortilla soup
Cook time: 40 min
Cuisine: Mexican recipes
Ingredients: 1 tsp. corn oil; 9 units of of Corn Tortillas; 3 chiles, remove seeds and cut into 1-inch wide and 1-inch long strips; 4 ounces of Manchego cheese, cubed; 0.75 cup of sour cream; 1 avocado, peeled and cut into cubes; 2 packets of Goya Chicken Powder Cubes; 1 packet of Sazón Goya; 2 cans of tomato sauce; 1 chili, whole; 4 cilantro sprigs, cilantro sprigs, diced

Mexican recipes

Side dishes-soups

Launch

Easy

40'

Tortilla soup is a traditional Mexican dish that has its roots in pre-Hispanic gastronomy, where corn was an essential ingredient. This soup is characterized by its combination of flavors and textures, which include fried corn tortillas, tomato broth and spices.

Ingredients Preparation Share

Ingredients

Seasonings

1 tsp. corn oil
9 units of of Corn Tortillas
3 chiles, remove seeds and cut into 1-inch wide and 1-inch long strips
4 ounces of Manchego cheese, cubed
0.75 cup of sour cream
1 avocado, peeled and cut into cubes

Soup

2 packets of Goya Chicken Powder Cubes
1 packet of Sazón Goya
2 cans of tomato sauce
1 chili, whole
4 cilantro sprigs, cilantro sprigs, diced

Preparation

Heat the oil in a frying pan over medium heat and fry the tortilla strips until crispy and golden brown. Remove the tortillas and place them on absorbent paper. Very briefly fry the pasilla chiles in strips, remove them and place them on absorbent paper. Set aside.
In a saucepan over medium heat, combine the goya chicken powder cubes, sazon and 4 cups of water, bring to a boil. Stir while adding the tomato sauce and guajillo chile. When boiling, reduce heat to low and simmer for 5 minutes more.
Stir and add the cilantro just before serving. Place the tortillas and cheese in the bottom of each plate and ladle the soup. Serve with remaining condiments.