Pairs well with Mexican Tortilla Soup (Spanish Style)
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Mexican Tortilla Soup (Spanish Style)
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A flavorful Mexican tortilla soup made with roasted base ingredients baked in the oven, dehydrated and rehydrated chili peppers, blended into a rich broth, and cooked with oil. Served with toppings like corn tortilla strips, chili, and protein of choice.
00:45:00 total
Serves 4
medium
Soup
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Ingredients
- base ingredients for soup - watch the video to see (roasted in oven at 220°C for 30 minutes)
- dehydrated chili peppers (similar to guajillo chili) - watch the video to see (roasted, rehydrated, seeds removed)
- oil - watch the video to see (for cooking the blended soup)
- corn tortillas - watch the video to see (cut into strips for topping)
- chili strips - watch the video to see (for topping)
- protein of choice - watch the video to see (prepared separately for topping)
Instructions
- Roast base ingredients: Bake the base ingredients for the soup in the oven at 220°C for 30 minutes until roasted.
- Prepare chili peppers: Roast dehydrated chili peppers until aromatic, then rehydrate them in water. Remove seeds.
- Blend soup base: Add the roasted base ingredients and rehydrated chili peppers to a powerful blender and blend until smooth.
- Cook soup: Cook the blended mixture with oil. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Prepare toppings: Prepare corn tortilla strips, chili strips, and protein of choice as toppings.
- Assemble and serve: Build the soup bowl with the cooked soup and add the prepared toppings. Serve hot.
