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Sopa de Tortilla
A Mexican traditional soup made from chicken broth
with the addition of fresh celery, tomatoes and leeks. Recipe by
Azteca Milling, producers of
Maseca brand masa mix. |
tortilla soup© -
Courtesy of the Hass Avocado Board." |
Serves: 5 |
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I N G R E D I E N T S |
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1/2 Cup MASECA®
1/4Cup Celery (chopped)
1/4 Cup Leek (chopped)
1/4Cup Tomato (chopped)
1 Tsp Salt
4 Cup Chicken Broth
10 Pieces Fried Tortilla Strips
2 Pieces Avocado sliced
1 Cup Sour Cream
2 Cups Fresh Cheese (chopped)
5 Pieces Fried Pasilla Chile strips
1 Cup Vegetable Oil
2 Tbsp Chicken Flavor Bouillon
1 Piece Garlic Clove (chopped)
2 Cups Tomato Sauce |
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I N S T R U C T I O N S |
Wash and disinfect vegetables before cutting. In large saucepan on
medium-high heat fry celery, tomato and leek until soft, and blend with
tomato sauce.
Separately blend MASECA® with one cup of chicken broth. Add the
vegetables mix until both integrate well, and strain.
Add the remaining chicken broth, chicken flavor boullion and salt. Allow
to simmer to meld the flavors until a thick texture is reached.
To serve:
Ladle soup into serving bowls and top with avocado, cream cheese,
pasilla chile and a dollop of sour cream. Add tortilla strips at the end
to avoid get them too wet before serving.
Tip: Add extra chili when blending to make it spicier. You could use a
substitute of fresh cheese, like shredded Monterey Jack.
Preparation time: 20 to 25 minutes. |
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