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Recipes
Sopa de Tortilla
Sopa de Tortilla
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.
Prep
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Total
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Serves
5
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Mexican Soups and Stews Recipes
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Ingredients
1/2
Cup
MASECA®
1/4
Cup
Celery (chopped)
1/4
Cup
Leek (chopped)
1/4
Cup
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
Instructions
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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