Spicy tortilla soup

Posted by adm On December - 8 - 2011

How to cook Spicy tortilla soup


  • 1 tablespoon Alfa One rice bran oil
  • 1 medium red onion, finely shredded
  • 2 garlic cloves, humiliated
  • 1 medium red pepper, shredded
  • 2 teaspoons Mexican chilli pulverisation
  • 1 cup tomato pasta sauce
  • 850ml can tomato succus
  • 2 tablespoons lime succus
  • 4 flour tortillas, dig 2cm pieces
  • Rice bran oil, for shallow sauteing
  • 1/3 cup fresh coriander sprigs

How to:

  • Heat oil in a frying pan over medium-low warmth. Add onion, garlic and pepper. Prepare, stirring, for 5 to 6 minutes or until onion has dull. Add chilli powderize. Ready, stirring, for 30 seconds or until fragrant. Transfer to a stadium. Cool for 10 proceedings.

  • Process onion mixture and pasta sauce until smoothen. Transfer to a large trough. Add tomato juice and lime succus. Season with salt and peppercorn. Cover with plastic twine. Refrigerate for 2 hours.

  • Heat oil in a large frying pan over medium-high warmth. Cook tortilla pieces, in batches, for 30 seconds or until golden and crease. Using a slotted spoonful, transfer to a large plate lined with paper towel to drainpipe.

  • Divide half the tortillas between bowls. Ladle over soup. Serve sprinkled with coriander and remaining tortillas.

  • You could serve soup with a dollop of sour pick.

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