John Myers
Contents
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Ingredients
- 12 Pc. Corn tortillas
- 200 ml Rapeseed oil
- 4 Pc. Tomatoes
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- Chile de Arbol (chilli)
- Parsley
- Oregano
- 1 Pc. Soup chicken
- 1 l Water
- Salt
- Chile Pasilla (dried chilli)
- Butter cheese
- 2 Pc. Avocado
- 1 bunch Chives
- 1 cups Sour cream
Instructions
- Boil the chicken with salt in 1 liter of water to get the chicken broth as the base for the soup. Cut the corn tortillas into small strips (as large as possible) and fry in oil.
- Put the tomatoes with the onion, the clove of garlic, the oregano, the parsley, the chile de árbol and salt to taste in the mixer and mix well until a homogeneous mixture is obtained. Put this mixture in a saucepan with a little oil and fry until the mixture is no longer pale, but nice and red. Add the chicken broth (approx. 1 l, fill up with water if necessary) and simmer for approx. 15 minutes with the lid closed, or let it steep so that the taste can develop.
- Serve a portion of the fried tortilla strips per plate and serve the tomato stock over it. Cut the chile pasilla, cheese, avocado and chives into pieces and place them on the table with the sour cream, so that every guest can refine the soup with it al gusto.
Nutrition
Serving: 100gCalories: 147kcalCarbohydrates: 0.1gProtein: 0.1gFat: 16.6g
