Tortilla soup

Prep: 30 minutes Cook: 20 minutes Serves 4-6 people People

Ready. Steady. Cook!

A smooth and flavoursome soup topped with crunchy pork crackle and crispy tortillas. A traditional meal for many in Mexico.

  1. Heat ½ a cup of oil in a fry pan to a medium to high heat.
  2. Cut 6 tortillas into thin strips, fry till golden and drain on paper towels. Set aside.
  3. Cut into thin strips one of the dried chillies, then fry In the same fry pan for a minute, place to drain with the tortilla crisps.
  4. Blend the canned tomatoes with the 3 soaked chillies, onion and garlic
  5. Pour the tomato mix and the stock into a pot on medium heat and season with salt and pepper to taste. Cover the pot and simmer for 10 minutes on low.
  6. Ladle the soup into each bowl and garnish with crispy chillies, tortilla crisps followed by avocado, fetta cheese and pork crackle.
  7. optional: Serve with a wedge of lime.
  1. 1 pkt GoMex Diegos white or yellow corn tortillas

  2. 800g canned tomatoes

  3. 4 large pasilla chillies, 3 soaked deveined and seeded in hot water

  4. 3 cloves of fresh garlic

  5. ½ onion roughly chopped

  6. 3 cups of chicken stock

  7. 1 cup of preferred oil

  8. salt and pepper to taste

  9. 2 avocados cut in cubes

  10. ½ cup of fetta cheese cubed

  11. 1 pkt pork crackle to garnish (optional)

  12. 1 lime cut into wedges to serve

Tip: Pasilla are long dry chillies full of flavour very low on heat, this makes the soup unique, can be substitute for 1 dried red chilli for tomato mix and 1 for frying if desired

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