Tortilla Soup

An intense brick-red broth, thickened with tomato and chili, topped with crunchy fried tortilla strips. Lime acidity cuts through the creamy avocado and fresh cheese.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 758
• Protein: 27 g
• Carbs: 42 g
• Fat: 52 g

Ingredients

• 400 g Round tomato ( peeled and seeded )
• 1 piece Yellow onion ( roughly chopped )
• 2 piece Garlic ( germ removed )
• 1 piece Hot chili pepper ( seeded )
• 1 piece Chicken carcass (for stock) ( for the broth )
• 1.5 L Mineral water
• 4 piece Soft tortilla (for filling), made from corn ( cut into strips )
• 100 ml Sunflower oil ( for frying )
• 1 piece Persea americana Mill. ( diced )
• 100 g Fresh cheese ( crumbled )
• 50 ml Cream
• 1 piece Fresh cilantro ( chopped )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 2 piece Ancho Chili ( seeded and rehydrated )

Instructions

1. Broth preparation

   In a large pot, submerge the chicken carcass in mineral water with a pinch of salt. Bring to a boil, then lower the heat to simmer. Skim regularly to keep the broth clear.

2. Aromatic base

   Toast the ancho chili in a dry pan, then rehydrate it in a little hot water. Blend the round tomatoes, yellow onion, garlic, chili, and rehydrated ancho chili until smooth. In a skillet with a drizzle of oil, pour this puree and let it reduce until it thickens and takes on a dark, concentrated color.

3. Frying the tortillas

   Cut the soft tortillas into thin strips. Fry them in hot sunflower oil until golden brown and they sound hollow under the spatula. Drain on paper towels.

4. Binding and finishing

   Strain the chicken broth and add it to the reduced tomato base. Simmer for 10 minutes for the flavors to meld. The broth should lightly coat the back of a spoon.

5. Plating

   Pour the hot broth into bowls. At the last moment, add the crispy tortilla strips, diced avocado, a touch of cream, crumbled fresh cheese, and fresh cilantro. Serve with a lime wedge.

Chef's tips

• Only fry the tortillas at the last moment so they stay perfectly crunchy.
• If the tomato puree isn't dark enough, reduce it longer: that's where all the umami is concentrated.

Storage

The broth keeps for 3 days in the fridge. Keep the fried tortillas in an airtight container at room temperature.