One of my favourite soups!

If you are looking for the perfect winter warmer you have to try this traditional Mexican “tortilla soup”, also known as sopa Azteca. Featuring a spicy tomato broth, crispy tortilla and my favourite toppings: avocado, queso fresco, and cream. Best part it only takes 20 minutes to make and the result is a truly comforting dish.

This soup is traditionally spiced with oregano and ‘pasilla chile’, which os actually not spicy and adds a rich dark colour and smokey flavour. But fear no more if you cannot find it you can skip it or substitute it with ancho or guajillo chiles.

🌱Vegetarian

🍽️ 2 portions

Ingredients

• 1 medium onion 

• 5 medium tomatoes 

• 3-4 garlic cloves 

• 1.5L vegetable stock 

• 1 chile (pasilla or guajillo, can substitute with red chilli) 

• 1 tsp oregano 

• Salt and pepper to taste 

• 2 tortilla (corn preferably but can also be wheat) 

• Toppings: queso fresco, coriander, avocado, sour cream 

Method

• Peel the onion, garlic cloves and cut into quarters. Cut the tomato into quarters as well 

• Rehydrate your dried chile by leaving it in hot boiling water for 10 minutes

• Take a pan, add 1 tbsp of olive oil and bring to medium high heat. Add your chopped vegetables and sauté for 6-8 minutes while stirring 

• Transfer the sautéed vegetables and chilli to a blender along with 1/2cup of the vegetable broth and blend until smooth. Now you can pass this through a strainer to remove the tomato peel and seeds and obtain a very smooth broth 

• Transfer the broth to a pot and add the rest of the vegetable broth. Add the oregano and season to taste. Cook at medium heat for 20 minutes until it reduces and becomes thick 

• Meanwhile cut your tortilla into thin strip with a knife. Now it’s time to get them crispy by either frying them in oil for 2 minutes until crispy or in the airfryer for 8 minutes at 190C 

• To plate, add a big handful of tortilla strips to a soup bowl. Pour your soup around the tortilla and garnish with your desired toppings

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