Tortilla Soup

3 cloves of garlic, minced
1 medium onion sliced
2 tablespoons of vegetable oil
1/2 pound of tomatoes seeded and chopped ( I used a 19 ounce can of diced tomatoes)
1 or 2 guajillo chiles
5 cups of water (or vegetable broth, or 2 1/2 cups of each)
1 sprig of fresh epazote (I used a dry sprig)
6 corn tortillas, cut in strips
1/4 pound of jack cheese, grated
1 large ripe avacado, cut in slices
3 green onions, chopped
  • In a large saucepan heat the oil and sauté the garlic and onions
  • Add the tomatoes and chile, and sauté until the tomato dissolved.
  • Blend and strain through a medium mesh strainer (I blended the soup, but did not strain)
  • Add 5 cups of water and the epazote, and simmer for 25 minutes
  • Spray the tortilla strips, or bruch lightly,  with olive oil and bake them at 350°C until crispy
  • Place the tortilla strips in bowls and top with cheese and avocado.
  • Ladle the hot broth into the bowls and serve

Serves 4

Adapted from A Taste of Mexico: Vegetarian Cuisine by Kippy Nigh

Published in 1996 by The Book Publishing Company, TN, USA

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