Tortilla soup
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Ingredients
2 tbsp olive oil
2 onions, sliced
3 garlic cloves, sliced
30g chipotle purée
2 tins of plum tomatoes
salt
pepper
1 tbsp brown sugar
1 tsp dried oregano
1l water or veg stock
150-200g corn tortillas, blanched in oil
Method
Heat the oil in a large pan, add the onions and sweat over a medium heat for 15 minutes, before adding the garlic. Continue cooking for a further few minutes before adding the chipotle purée, tomatoes and seasoning. Cook for 5 minutes and add the stock and simmer for a further 10 minutes.
Add the blanched tortillas and blitz in a food processor until the soup is smooth. Serve the soup in a jug with the garnishes below in little piles in a wide, shallow soup bowl.
To serve, try Feta cheese, crumbled ancho chilli, deep fried tortilla strips, deep fried coriander and sour cream.
This recipe is from Mexican Food Made Simple by Thomasina Miers, published by Hodder & Stoughton
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