Tortilla Soup

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!

Ingredients:

5 Roma Tomatoes

Half a onion

1 garlic clove

1 chipotle pepper

Corn bought Tortillas

Pasilla Pepper

Cotija Cheese or Queso fresco

Olive oil

2 liters of chicken stock 0r 2 liters of water with chicken base

Sour Cream (optional)

Avocado (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.