Serves: 4
Total Calories: 215
1. Cut 2 of the tortillas into 1/2-inch squares (like confetti). Reserve. In a medium skillet, pour oil to a depth of about 1 inch and heat until the oil shimmers. Fry the 4 whole tortillas, 1 at a time, turning with tongs, until crisp and golden brown on both sides. Drain on paper towels. In the same hot oil, fry the tortilla squares until golden brown. With a slotted spoon remove the squares and drain on paper towels. Reserve in a bowl.
2. In a large saucepan, heat 1 tablespoon of oil and fry the chiles, onion, and garlic, stirring, until the onion and garlic start to brown, about 3 minutes. Add the tomatoes, and cook, stirring, until the juices are bubbling, about 3 minutes.
3. Break the fried whole tortillas into spoon-size pieces and add to the tomato mixture along with the chicken stock and epazote. Bring to a boil reduce heat to low, cover, and simmer 25 minutes. Remove the epazote and transfer the mixture to a blender or food processor. Purée until smooth. Pour the soup through a strainer into a large bowl. Discard the debris.
4. Rinse the pan and return the soup to the pan. Bring to a boil over medium-low heat, uncovered, stirring frequently to prevent sticking. Season with salt, lime juice, and honey. The soup should be the consistency of heavy cream. If too thick, add hot chicken broth or water to reach the desired consistency. To serve, place a portion of the tortilla squares, avocado, and cheese in the center of 4 shallow soup bowls. Ladle in the hot soup. Top with a dollop of crema.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Richard Sandoval’s Tortilla Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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