Tortilla Soup
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
53
Sourness
43
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil3 cloves
Garlic (smashed)1 tbsp
Coriander Seed1 tsp
Ground Cumin8 cups
Chicken Broth (low-sodium)4 sprigs
Thyme (fresh)1 cup
Queso Fresco (crumbled)2 tbsps
Sour CreamDirections:
1
Remove the stems and seeds from the chile peppers
2
Place in a bowl, cover with hot water and soak until soft, about 20 minutes
3
Drain the chiles, transfer to a blender and process to make a smooth puree
4
Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until the onion is translucent
5
Add the tomatoes with their juice, 1/4 cup chile puree, the coriander seeds and cumin and cook about 5 minutes
6
Add the broth, bay leaves and thyme and bring to a boil, then reduce to a simmer and cook about 30 minutes
7
Strain the broth through a medium-mesh strainer into another pot, discarding the solids
8
Season with salt
9
Place a small amount of chicken, queso fresco, avocado, cilantro, fried tortilla strips and sour cream in each bowl, then pour about 1 cup hot broth around the garnishes
10
Photograph by Yunhee Kim