Mexican Tortilla Soup
By: Gaila Perez
Published: Friday, April 17, 2015 - 11:35am

Ingredients




1 Chile Ancho or 2 Chiles Guajillos or a susbtitute like 2 cubanelles
2 tablespoons olive oil
2 yellow onions, diced
3 garlic cloves, peeled
4 cups of the chicken broth you made
2 whole boneless, skinless chicken breasts
2 bay leaves
1 pack of coriander/cilantro, just the leaves, not the stocks
8 fresh skinless tomatoes or 2 cans of whole tomatoes
Salt and pepper
Garnish:
Tortilla strips
1 large ripe avocado, diced or roughly mashed  just before serving
3 tbsp chopped coriander/cilantro
1/2 cup Mexican crema, sour cream or creme fraîche for garnish
1/2 cup Mexican queso fresco or shredded Mexican melting cheese (Monterey Jack or mild cheddar)
1/2 cup porc crackling (Fried pork rind) cut into small pieces
1 large lime, cut into 6 wedges, for serving

Preparation

1 Put 6 cups of water to boil, then add 1 onion, 1 garlic clove, bay leaves, cubanelle pepper, chicken and season with salt. Let it cook for 25 minutes over medium low fire. Take out the chicken and with two forks turn apart the flesh and reserve. 2 In a pan over medium heat, heat the olive oil and add the onion, garlic and chile, let that cook for 7- 8 minutes until soft. 3 Place the peppers, onions, garlic (sautéed and boiled), the tomatoes, the  coriander and one cup of stock in a blender. 4 Puree the ingredients and strain through a sieve. 5 Add the rest of the chicken stock and season to taste. 6 I buy fresh corn tortillas, cut them into stripes and toast them in the oven or grill, until they’re colored and crispy. 7 Just before serving, divide the chicken, avocado, cheese and tortilla chips, coriander and lime between serving bowls. Then ladle the soup into the bowls. Garnish with the cream. 8 Each one of your guests can put whatever they prefer in the soup.

About

Traditional mexican tortilla soup or Azteca soup