Tortilla Soup

Para el hijo mio de mi corazon

50min

easy

Tortilla Soup

There is a clear rule n my household. when the kids want something to eat, I make it for them. Ok, it is not a complex or hard rule, but we live by it. i wish I could tell you the amount of times I have dropped what I was doing to make the kids food, pero son demasiadas para contar.

If you are a mom, you know what I am talking about. This is the lifestyle of a mother. What the kids want they get. Thankfully, my kids have good taste (I think they get it from me). You do not know how elated I am when I found out my kids loves this soup. Which thankfully I loce too.

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

Heat avocado oil to 350°F.
Fry tortilla strips until golden; drain and salt while hot. Remove oil from heat and briefly fry chile strips 15–20 seconds; drain.
Season chicken well. Sear in olive oil over high heat until deeply browned; remove.
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.
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.
Top with fried tortilla strips and chiles. Finish with crema, avocado, cilantro, salsa macha, Matriarca salt, and a drizzle of olive oil. Yum!