Sopa de tortilla (tortilla soup)

Posted by adm On October - 20 - 2011

How to cook Sopa de tortilla (tortilla soup)


  • 5 large ripe tomatoes
  • 2 large fresh red chillies
  • 1 red onion, halved, finely shredded
  • 2 tbs extra virgin olive oil
  • 5 flour tortillas, thickly sliced
  • 500ml (2 cups) chicken strain
  • 1 x 420g can corn kernels, rinsed, knackered
  • 2 tbs fresh lime succus
  • Saltiness & freshly ground black peppercorn
  • 1 ripe avo, halved, stone removed, raw, coarsely shredded
  • Fresh continental parsley, to dress

How to:

  • Use a small knife to cut a shallow cross in the base of each tomato. Bring a large saucepan of water to the boil over high rut. Remove from heat and set divagation. Place the tomatoes and chillies in the hot water and set aside for 5 minutes or until the tomato skins rip. Drainpipe.

  • Use your fingers to carefully remove tomato skins. Cut tomatoes in half and remove the cores. Coarsely chop the tomatoes and chillies.

  • Place the tomato, chilli and half the onion in the jug of a blender or use a hand blender to blend until almost smoothen. Set digression.

  • Heat the oil in a large non-stick frying pan over medium oestrus. Add half the tortilla strips and fake, turning occasionally, for 5 minutes or until golden brown and crispen. Transfer to a plate lined with paper towel. Repeat with the remaining tortilla strips.

  • Lag, place stock in a large saucepan over high heat and bring to the roil. Reduce heat to medium-low and simmer for 20 transactions. Add the tomato assortment, half the corn and the lime succus, and simmer, stirring occasionally, for 10 minutes or until the soup thickens slimly. Taste and season with salt and peppercorn.

  • Add half the tortilla strips and gently stir to commingle. Ladle soup into a large serving roll, sprinkle with the avocado and the remaining onion, tortilla strips and maize. Garnish with parsley and serve immediately.

  • Prepare time:10 min.

    Cooking time:30 min.

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