Tortilla soup with avocado and chicken, a mexican recipe
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Total: 1 h 15 min Diners: 4
In Mexico it is rare to eat burritos or fajitas and the gastronomy goes far beyond guacamole and quesadillas. That eye, are two wonderful things absolutely (and if you do not think so try making a guacamole with prawns enchipotlados in the purest style Barracuda MX or delicious chicken tinga quesadillas) but it is not fair that the wonderful Mexican gastronomic wealth is only represented by them in the head of many, counting of course the tacos. It’s funny, but one of the things I have learned the most from my many trips to Mexico is that, there, everything becomes tacos. How nice that in Madrid there are good restaurants to eat tacos – and in the rest of Spain as well – that transport you to the flavors of the other side of the ocean.
This said, I confess to be in love with Mexican soups, both pozole and tortilla soup or Aztec soup which is our protagonist today. It’s funny because the way of preparing soups there differs quite a lot from here, theirs usually have vegetable smoothies and, above all, some chili. The main characteristic of this soup is that it makes use of the leftover tortilla dough, frying it and incorporating it inside. Generally corn tortillas are used, or directly tortilla chips, but we could also make it with wheat tortillas (which they call flour tortillas) or whole wheat tortillas, as in this occasion.
To complete the menu, it would be great to prepare some scrambled eggs Mexican style, some tacos al pastor de presa Joselito and, for dessert, some fritters. Come on!
How to make tortilla soup
Ingredients
. Chicken breast, 1 pc Red tomato, 3 pc Shallot, 4 pc Garlic cloves, 2 pc Olive oil, 1 tbsp Ancho or arbol chile, 2 pc Salt, c/s Sour cream, 4 tbsp Large avocado, 1 pc Whole wheat tortillas, 6 pc Mild olive frying oil, abundant Fresh cilantro, to taste Lime, 1 pc
Step 1
Preheat the oven to 180 ºC. Remove the stems from the tomatoes and peel the shallots and garlic cloves. Arrange everything in an ovenproof dish, sprinkle with a little olive oil and salt, cover with aluminum foil and bake for 30 minutes. I like the golden “tatemado” touch that the garlic cloves and shallots may have at the end, being careful not to burn them because they would be bitter.
Step 2
Bake the chicken breast in about 2 liters of water. Over low heat for 10-15 minutes. Add a little salt to the water. When the breast is cooked, remove it from the broth, let it cool slightly and crumble it with the help of a fork. Set aside.
Step 3
When the Vegetable Recipes are roasted, grind them with the chicken broth and add the chili peppers, giving the spiciness to taste. Take all the liquid to a pot and let it cook over low heat for 45 minutes.
Step 4
Make thin strips with the whole wheat (or corn, or regular wheat) tortillas, I usually do it with scissors. Fry the tortilla strips in plenty of hot oil, but not too much, we want them to brown but not burn. When they begin to be golden brown, remove to a plate with absorbent paper to remove excess fat.
Step 5
Peel the avocado and cut it into slices or squares, to taste. Quarter the lime.
Step 6
Insert the shredded chicken in the broth and let it cook for 5 minutes. Add salt and black pepper, if desired, to the soup.
Step 7
Place a generous amount of fried tortilla strips in each person’s bowl, sprinkle the broth and chicken on top. Finish with a spoonful of sour cream, a quarter of a lime, some fresh cilantro and avocado and enjoy hot. Nearby we will have a little hot sauce for anyone who wants to jazz it up a little more.
