Tortilla Soup

Para el hijo mio de mi corazon
50min
4

Tortilla Soup

Preparation

Ingredients

  • Fried tortilla topping: Avocado oil
  • 4–6 corn tortillas, cut into strips
  • 2–3 pasilla chiles, sliced
  • Matriarca Sal de Colima
  • Soup: 2 chicken breasts
  • Matriarca seasoning, onion powder, garlic powder, celery powder, chile powder
  • 2 tbsp olive oil
  • 6 Roma tomatoes
  • ½ white onion
  • 2 corn tortillas, torn into pieces
  • 4–6 garlic cloves
  • 2 whole pasilla chiles

Instructions

  1. Heat avocado oil to 350°F.
  2. Fry tortilla strips until golden; drain and salt while hot. Remove oil from heat and briefly fry chile strips 15–20 seconds; drain.
  3. Season chicken well. Sear in olive oil over high heat until deeply browned; remove.
  4. In the same pot, add tomatoes, onion, and torn tortillas. Cook about 10 minutes until softened and lightly toasted. Add garlic and whole pasilla chiles; sauté briefly.
  5. Return chicken to the pot, add broth, bring to a boil, reduce heat, and simmer 25 minutes. Remove chicken and shred. Blend soup until smooth, return to pot, and add chicken back in.
  6. Top with fried tortilla strips and chiles. Finish with crema, avocado, cilantro, salsa macha, Matriarca salt, and a drizzle of olive oil. Yum!