Mexican Tortilla Soup
Ingredients
6 cups of chicken stock | ||
Juice of 1 lemon | ||
2 tbs chopped cilantro | ||
Pinch of crushed red pepper flakes | ||
1 canned mild green chili, minced | ||
1 tbs anato powder | ||
2 tbs of red chili puree | ||
1/4 cup of canola oil | ||
6 corn tortillas, cut into thin strips | ||
1 cup cooked chicken, cut into thin strips | ||
1/2 cup cooked pork, cut in to thin strips | ||
3 scallions, chopped. White and green parts | ||
1 unpeeled lime finely chopped |
This is an authentic preparation of this Mexican classic. It uses the combination of lemon and lime to elevate the taste.
- In a large sauce pan heat the chicken stock and add the lemon juice, cilantro, red pepper and chilies, chili puree and anato powder.
- Simmer, uncovered over low heat for about 15 minutes.
- Right before serving, fry tortilla strips in hot oil until lightly browned and crispy. Drain on paper towels.
- Add tortilla strips, shredded chicken, shredded pork, scallions and chopped lime to hot soup
- Serve at once.
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