TORTILLA SOUP

A soup with crispy tortillas

This is my recipe for a soup that is very popular in Mexico. If you have ever wondered what to do with some leftover tortillas that are in your refrigerator, then read this recipe. If you haven't wondered, then do it with fresh tortillas.

Ingredients

(Serves 4)

12 corn tortillas
2 cups tomato sauce (2 standard cans)
1/4 cup chopped onion
chopped mozzarella cheese
crushed pork rinds
chopped avocado
oil for frying

Procedure

Cut the tortillas into strips (about 1 inch wide).
Fry the tortillas in the oil until golden brown and crispy. Dry them in a paper towel and add a little salt.
To make the soup: In a medium kettle sautae the onions in a bit of oil until they become translucent. Mix 2 cups of water with the tomato sauce and bring to a boil. Set aside. Add salt and pepper to taste.
To serve: pour the soup into 4 soup bowls. Put some tortilla strips in each bowl. Bring them to the table along with the cheese, pork rinds, and avocado. Each person adds the rest to his/her soup to their taste.

Notes

You can add some tabasco sauce to the soup to make it hot or use any cheese that will melt when added to the soup.

Pork rinds are a typical Mexican snack that is sold in many supermarkets in bulk or in the snack area.

Rating

Difficulty: easy
Time: 10 minutes
Precision: no need to measure.

Contributor

 
I. Arieh Cimet 
Northwestern University, Evanston, Illinois, USA 
{ihnp4,chinet}!nucsrl!cimeti

Recipe last modified: 10 Dec 86

Original header

Path: decwrl!recipes
From: cimeti@nucsrl.UUCP (Cimet Israel)
Newsgroups: mod.recipes
Subject: RECIPE: Tortilla soup II
Message-ID: <8170@decwrl.DEC.COM>
Date: 20 Feb 87 04:34:46 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Northwestern University, Evanston, Illinois, USA
Lines: 58
Approved: reid@decwrl.UUCP

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