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 the oil on a fry pan to medium to high heat
  2. Cut 6 tortillas in thin strips, and fry till golden and drain on paper towels, set aside
  3. Cut into thin strips the 4th of the dried chillies, then fry In the same fry pan for a minute, place to drain with the tortilla crisps
  4. Blend the tomatoes with the soaked chillies, onion and garlic
  5. Pour a couple tbsp. of the oil in a pot on medium heat and pour the tomato mix with the stock into it, season, cover the pot and simmer for 10 minutes on low
  6. Place evenly across all serves the tortilla crisps on each plate, follow by avocado, fetta cheese and pork crackle
  7. Ladle the soup on each plate and garnish with crispy chillies
  8. Serve with a lime juice
  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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