Mexican tomato soup with crispy tortilla strips, avocado, cheese, and sour cream.
Ingredients
Scale
Measurement units
- corn tortillas, cut into strips
- vegetable oil
- Roma tomatoes
- white onion
- garlic cloves
- dried pasilla chile
- chicken broth
- fresh epazote (optional)
- salt
- avocado, diced
- queso fresco, crumbled
- Mexican crema
- lime wedges
Ingredients
Scale
Measurement units
- corn tortillas, cut into strips
- vegetable oil
- Roma tomatoes
- white onion
- garlic cloves
- dried pasilla chile
- chicken broth
- fresh epazote (optional)
- salt
- avocado, diced
- queso fresco, crumbled
- Mexican crema
- lime wedges
Instructions
Crisp the tortillas
Crisp the tortillas
Make the soup base
Make the soup base
Cook the soup
Cook the soup
Ladle and serve
Ladle and serve
Tomorrow's Meal
Crispy Tortilla Chilaquiles
Yesterday's tortilla soup transformed into a breakfast-for-dinner chilaquiles by crisping the tortilla strips and layering with fresh toppings
You'll need to pick up:
2-3 tablespoons neutral oil1 cup salsa verde or rojaCrema or sour creamCrumbly queso frescoFresh cilantroLime wedgesOptional: fried or scrambled eggs, avocado
Quick overview:
- 1.Drain tortilla strips from leftover soup, pat dry with paper towels
- 2.Heat oil in large skillet over medium-high heat until shimmering
- 3.Fry tortilla strips in batches 2-3 minutes until golden and crispy, drain on rack
- 4.In same skillet, warm salsa over medium heat
- 5.Add crispy tortilla strips back to skillet with salsa, toss gently to coat
- 6.Transfer to serving plate, drizzle with crema, top with queso fresco and cilantro
- 7.Serve immediately with lime wedges and optional eggs or avocado
Before you cook
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