It’s a little chilly today in San Diego, so I decided to make a soup that would warm up our belly’s and heart. Tortilla Soup is very quick to make, inexpensive, and sooo tasty. not to mention, easy on the waist line!
5 Roma Tomatoes
Half a onion
1 garlic clove
1 chipotle pepper
Corn bought Tortillas
Cotija Cheese or Queso fresco
2 liters of chicken stock 0r 2 liters of water with chicken base
Sour Cream (optional)
Place the tomatoes in boiling water for about 5 minutes. When you see the skin is ready to be pulled off, they are ready. Set aside to cool.
Slice up half of a onion and place in pan with a little bit of olive oil and the garlic clove. As soon as the onion is translucent, it is ready.
Cut about 6 corn tortillas into strips and fry in oil, until crispy. Set aside on a paper towel to dry.
Devein a pasilla pepper and remove the seeds. Place into the left over oil for about 5 seconds on each side. Remove and cut up into pieces for garnish and a touch of smokey flavor.
With the chicken stock simmering, place “pealed” tomatoes, translucent onions, 1 chipotle pepper, and garlic into a blender. Pour blended contents into the chicken stock and let simmer for another 5 minutes.
In a soup bowl serve the tortilla soup, adding the crispy tortillas, 1 scoop of sour cream, sliced up avocado, and a few pieces of the toasted and sliced pasilla peppers on top.
Mmm there is nothing like great Mexican soup to warm you up.