Tortilla Soup

Spicy Tortilla Soup This month we bring you a spicy Tortilla Soup recipe from the Agua menu.  Serves 8. Garnish
  • 5 White tortillas cut with a Julienne knife
  • 5 Blue tortillas cut with a Julienne knife
  • 2 Heirloom tomatoes, diced
  • 1 Ripe avocado, diced
  • 20g Panela cheese
  • 3 grilled chickens breast, shredded
  • 1 bunch of cilantro chiffonade
  • 2kg Skinless chicken bones
  • 6 Tomatoes
  • 2 tbsp Fresh chopped garlic
  • 5 Guajillo chillies
  • 2 Chillies “De Arbol”
  • 1 Ancho chillie
  • 10 pieces of broken fried tortillas
  • 1 White onion
  • 1 Bunch of Epazote
  • 2 tbsp Olive oil
  • Salt and Pepper
Method Pour the olive oil into a hot pan, cook the skinless chicken bones for ten minutes on low-heat. Add the garlic and onions and leave to cook on low-heat for a further five minutes.  Add the three different types of chillie until all the ingredients are sautéed.  Pour the chicken consommé in a pan and boil everything on low-heat for two hours.  Add salt and pepper to taste.

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