How to cook Tortilla Soup

 This is what I take for tortilla soup - a whole-person, spicy vegetarian broth wrapped in a nest of roasted torture.


How to cook Tortilla Soup
How to cook Tortilla Soup

Many tortilla soup recipes require extra chopped cheese, but I found that giving the right amount of cream without throwing away all the overly crushed goat cheese or Greek yogurt. Absolutely on nutrition. You can top many delicious directions.

How to cook Tortilla Soup


There are thousands of ways to remix this recipe, depending on your personal preferences or what is best in your local markets. After eating a dish, I add roasted (or smoked) tofu or boiled egg.

If I think I want vegetables too, I throw in some chopped chutney or salad. You can end the soup with chopped butter or a squeeze of gokamol, coriander, chopped white onion and lime.

It is clear what happens when the tortilla soup comes from the California pantry - you can bake it (above) with salted yogurt, chopped butter and a squeeze of lime. 

Or move it completely in a different direction and top the soup with cherry tomatoes and crushed goat cheese (below). I hope, this my remix will encourage you to try your hand at using any product that inspires you. Use the broth as your base and play from there.

As I mentioned above, if I consider it a food bowl, I will throw some tofu (smoked or browned in a pan) and some chopped charcoal. Heat Warning: I say 1 teaspoon of spiced red chili powder at the beginning of this recipe - keep in mind that some chili powders are stronger than others. If you (or your family) are worried about the soup being too spicy, go back.

The worst thing you can do is to make the soup spicy. Once you start the light, you can adjust towards the end. If you want your soup to be more spicy, add chili powder at the end. One last note, this is another soup where spice is very important. If you do not eat it properly with salt, it will be very tasty.

Essential things


    6-8 corn tortillas, cut in half and then cut into match-thin strips


    A couple extra ****** olive oil


    The best grain is sea salt


    3 cloves garlic, chopped


    1 large white onion, chopped


    Ground cumin 1 tbsp


    2 tablespoons ground coriander


    1 teaspoon rope or other spicy red chili powder


    Crush 1 14-Ounce Tomato


    6 cups of broth (or water)


    Top tips: roasted cherry tomatoes * and crushed goat cheese, or chopped butter, salted Greek yogurt and lime

Instruction


    Gently bounce the pieces of tortilla with olive oil and salt. Turn them on a baking sheet, arrange them in a frying pan and bake in a 350 F oven for 10 minutes or until golden and crisp. Itabi

    For the soup - add garlic and onion in another splash of olive oil with a pinch of *** on a super * medium heat to a large mass and cook for a minute. Stir in the tomatoes then all the spices. Cook for about five minutes, until it becomes very thick.

Remove from heat and add a cup of broth and pulp to a hand broth (or pulp in a traditional blender). Add the remaining 5 cups of broth and pulp until smooth. Boil the soup again and cook for another 10 minutes.

    Serve individual bowls with topping options: lots of tortilla strips, grilled and sun-dried tomatoes, and some crushed goat cheese. Or, alternatively, as I mentioned above, you can end up with a piece of butter, a large lime table and a toy with lightly salted Greek yogurt.

 Our Recipes review:

 Tortilla Soup is new to me. It looks great and fills up. I will definitely try this

Aparna

I hear a lot about tortilla soup, I like to try it, this recipe is delicious, so I think I will do it tomorrow night. Thanks to the recipe, the picture is also excellent.

Kenneth

Surprisingly - I would do this for dinner if it wasn't 111 degrees in my living space. I'll print and save for the cold day :) Cheers, Kathy

Cathy C

I want a tortilla soup! I can't wait to try this!

Cat

It is holy!

Ashley shultes

I'm crazy for soups, even though it's 80F here in MN, I can go for the tortilla soup with fresh, garden tomatoes ... so bad that they're not in season here. Fun with cherry tomatoes, not done with it yet - they are hard to cut. Thanks, I like it very much.

Grow in the kitchen

Pros, it looks delicious !!

Romina

I made soup for dinner and it was beautiful! When I read your post this morning, I could not do it despite the heat in SF. I added chopped jallapano because we like spicy food and it was perfect. Goat cheese is best because it is a bit far away.

I must admit, I added a little leftover chicken to my bowl as soup was our main event for dinner. (Saurie Heidi! I quit *** Geeks!) A simple salad with cranberries and sunflower seeds served with a salad. Dessert is a good complement to spicy soup. With the sun set, we sat on the floor of the Noah Valley terrace ... and the heavenly pie kept in the fridge would be the perfect time for our perfect dinner! Thanks Heidi!


Elenisabeth

A little goat cheese is a great idea in the first place! I often taste and compare tortilla soup around Austin, and many more are delicious. I love how refreshing and light your version is. I may have to add some fresh chili for the extra heat!

Si Lisa

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