Tortilla Soup - 1 Recipe - Cooking Index
Tortilla Soup - 1 Recipe - Cooking Index
| 12 | Corn tortillas | |
| 2 cups | 474ml | Tomato sauce - (2 standard cans) |
| 1/4 cup | 15g / 0.5oz | Onion - chopped |
| Pork rinds - crushed | ||
| Mozzarella cheese - chopped | ||
| Avocado - chopped | ||
| Oil for frying |
Cut the tortillas into strips (about 1 inch wide). Fry the tortillas in the oil until golden brown and crispy. Dry them in a paper towel and add a little salt.
To make the soup: In a medium kettle saute the onions in a bit of oil until they become translucent. Mix about 2 cups of water with the tomato sauce and bring to a boil. Set aside. Add salt and pepper to taste.
To serve: pour the soup into 4 soup bowls. Put some tortilla strips in each bowl. Bring them to the table along with the cheese, pork rinds and avocado. Each person adds the rest to his/her soup to their taste. You can add some tabasco sauce to the soup to make it hot or use any cheese that will melt when added to the soup.
NOTES:
* A soup with crispy tortillas -- This is my recipe for a soup that is very popular in Mexico. If you have ever wondered what to do with some leftover tortillas that are in your refrigerator, then read this recipe. If you haven't wondered, then do it with fresh tortillas.
* Pork rinds are a typical Mexican snack that is sold in many supermarkets in bulk or in the snack area.
Source:
Jeff Smith
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.