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Hi everyone! Today's recipe is yet another Mexican recipe, this one is perfect for this cold weather, or any season of the year! It's a very easy and delicious Tortilla soup, this is one of the most popular dishes in Mexico, so hopefully you will decide to give it a try, I'm sure you will love it as much as I do.
- 5 Large Roma Tomatoes cut in halves
- ½ an onion cut into quarters
- 3 Garlic Cloves
- 3 Guajillo Chiles
- 3 cups Cooked and Shredded Chicken
- 2 cups Corn Kernels
- 2 cups Black beans
- 4-6 cups chicken broth or water
- 1lb. Tortillas
- Oil for frying
- Chicken Flavor bouillon seasoning to taste
- Salt to Taste
- Ground Black Pepper to taste
- 1 teaspoon dry Oregano
- ½ teaspoon ground cumin
- Queso Fresco cut in cubes
- Avocado cut in cubes
- Fresh Cilantro
- Lime wedges
Cut the tortillas into small strips, then cut the strips into half or thirds, just they wont be too long, then fry them in plenty of oil, until they get brown on all sides. Drain them on paper towels and season them with salt and ground black pepper to taste.
Remove the stem from one of the guajillo peppers and cut this one pepper in half. Remove some of the seeds and place it aside with the tomatoes.
Now cut the other two peppers into small rings, and place them aside until you are ready to use them.
In a large skillet or saucepan, on medium-high heat add 1 tablespoon of oil and cook the tomatoes, onion, garlic and the 1 guallijo pepper which you cut in half. Cook stirring constantly for 1 minute, just so the pepper wont get burned. After a minute remove the pepper from the skillet, but continue to cook the rest of the ingredients for around 4 more minutes or until they get softer.
Once they are soft, place them in a blender, also add in the 1 guajillo pepper you cooked with them, and a ¼ cup cilantro, 1 teaspoon dry oregano, ½ teaspoon ground cumin, 1 tablespoon chicken flavor bouillon seasoning, and 1 cup of water, blend on high until you get a soft sauce. Reserve the sauce for a minute.
Now in a large saucepan, on high-heat, heat up ½ tablespoon of oil, and toast the guajillo rings, for about 30 seconds, or until toasted on all sides, be careful not to burn them! Remove from the oil. And in the same skillet (with leftover oil) add in the tomato sauce, 4-6 cups of chicken broth or water, and the shredded chicken, stir together, taste the flavor, add more chicken flavor bouillon seasoning or salt if necessary, cover the saucepan with a lid, and cook on high for about 10-15 minutes or until it comes to a boil.
Once the sauce is boiling, add in the black beans, the corn kernels, fresh cilantro to taste, give it another stir, taste the flavor again and add salt, pepper of chicken flavor bouillon if needed. Cover with a lid, and continue to cook for 5-10 more minutes. Then serve.
To serve: Fill your bowl with the soup, add plenty of tortilla chips on top, garnish with the guajillo rings, add queso fresco, avocado, fresh cilantro and lime juice to taste.