Mexican tortilla soup with cheese

Ingredients for 2 servings:

• 1 liter meat broth
• 2 cloves garlic
• 1 tbsp, heaped tomato paste
• 2 handfuls of tortilla chips
• 2 handfuls of Gouda, grated
• 2 tsp sweet paprika powder
• 2 tsp oregano, dried and shredded
• 1 tsp cumin powder
• 1 tbsp flour
• 1 tbsp olive oil
• 1 chili powder or cayenne pepper
• 1 small onion(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely dice the onion and garlic cloves and place them in a small saucepan with the olive oil. Cook over medium heat until lightly browned, add the tomato paste, and then dust with flour. Stir everything briefly and allow to brown slightly. Then deglaze with the meat broth. Add the paprika, oregano, and cumin, and carefully add the chili powder or cayenne pepper. It may release more heat during cooking. Simmer over low heat for 15-20 minutes. While the soup is simmering, prepare two soup bowls and fill them halfway with tortilla chips and cheese, layering them in layers. Remove the pot from the heat, season with salt and chili powder or cayenne pepper, and let the soup cool slightly. Then ladle the soup into the bowls until they are at least three-quarters full. Now you need to be careful: the tortilla chips should soften and absorb some of the soup, but not become mushy or dissolve. If you wait too long, you’ll end up with a mushy mess that certainly doesn’t taste any worse, but lacks any aesthetic appeal or texture. My estimate is 3-5 minutes before you’re ready to eat. After 10 minutes, it becomes critical. If you like, you can add fresh chilies or jalapeños instead of powder and cook them along with the food, or simply spice things up with hot sauces to your liking.