Ingredients to make CHIPOTLE TORTILLA SOUP:
- 10 corn tortillas
- 1 onion
- 1 tablespoon of vegetable oil
- 700 gr of tomato
- 600 ml of chicken broth
- 2 avocados
- salt and pepper
- 1 branch of epazote
- Chipotle pepper
How to make CHIPOTLE TORTILLA SOUP:
- The tortillas are sliced into thin strips, browned in the oven to remove moisture and fried in hot oil. They are removed and drained on absorbent paper. They reserve.
- In the hot oil, the onion is sautéed, and later it is ground together with the tomato and the chicken broth and seasoned to taste. Once it is well ground, strain it to remove the seeds.
- Transfer this broth to a saucepan, add the epazote and cook over low heat for 10 minutes.
- The avocado is cut into squares. Half an avocado is placed in the bottom of each plate and the toasted tortilla is added. The hot broth is poured into each dish and served immediately to prevent the tortillas from softening.
- The chopped chipotle chili is placed on the table so that everyone can serve themselves as they like. You can also put a plate with toasted tortillas to add to taste.
