SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)
Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.
Provided by jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h14m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
- Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
- Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
- Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
- Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.
Nutrition Facts : Calories 606.3 calories, Carbohydrate 49.5 g, Cholesterol 36.4 mg, Fat 42.4 g, Fiber 10.3 g, Protein 13.1 g, SaturatedFat 10.8 g, Sodium 706.8 mg, Sugar 6.2 g
SOPA DE PAPA (POTATO SOUP)
Vichyssoise's beefed up big brother! This soup is very hearty, filling, and is restuarant quality. Perfect for big gatherings, or for making a pot for the weekend. Can be scaled down for smaller quantities, but is easy to store.
Provided by MissHermes
Categories Potato
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes and slightly mash.
- Saute scallions and leeks in 1 tablespoon margarine (part of stick).
- Add milks to pot, and slowly add flour, stirring so it is not clumpy (used to thicken- cornstarch in a smaller measurement may suffice). Bring to boil.
- Add all ingredients listed, except for scallion, and reduce heat. Make sure to stir and combine very well. Boullion cube should be completely crushed and distributed throughout soup. Cook until desired consistency.
- Chop scallion for garnish on top, or add into soup if desired.
- Serve!
SOPA SECA DE TORTILLA CON CREMA (MEXICAN DRY SOUP)
I visited my best friend (Magga) over the Easter holiday & borrowed a few cookbooks from her. I was immediately drawn to *Taste of Mexico* by Elisabeth L. Ortiz, found this recipe among her collection of "70 fiery & flavourful recipes from south of the border" & learned some new lessons on authentic Mexican cuisine. Her intro to the *Soups* section says "Soups are a must for the midday main meal (comida). There are 2 types: aguada (liquid) & seca (dry). The 1st term is self-explanatory, but what is a dry soup? It describes a separate course (traditionally a tortilla or rice dish) served after the more conventional soup & before the main course." I never knew that & this "dry soup" sounds so good to me. (Times were estimated & 15 min allowed for ingredient prep + assembly) *Enjoy* !
Provided by twissis
Categories Cheese
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of oil in a non-stick fry pan. Saute onion + garlic till soft & stir in chopped tomato.
- Cook tomato till thick, then stir in oregano & sugar. Season to taste & set aside in a bowl.
- Wipe the pan clean w/paper towels, heat the remaining oil in the pan & fry the tortillas without allowing them to brown. Drain fried tortilla strips on paper towels.
- Pour a layer of the tomato sauce into a greased flameproof casserole. Add a layer of tortilla strips, a thin layer of cream, another layer of sauce & a layer of grated cheese. Continue till all ingredients have been used, ending w/a layer of cheese.
- Cover casserole & heat through gently on the stovetop ~ or heat through for about 20 min in an oven preheated to 180C (350F).
- *Cooks Tip* ~ Be sure to use corn tortillas for this recipe. If only lrg ones are available, use 8.
- *Personal Note* ~ Altho not a part of the recipe or its authentic intent, I can easily see this dish 1) Converted to a main-course w/the addition of seasoned grd meat or chorizo to the sauce *or* 2) Combined w/a salad to form a meatless main-dish.
SOPA DE PAPAS (POTATO SOUP)
This soup can be served hot as a traditional soup, but I also love it served cold for lunch on a hot day. It's mild - not spicy at all, but with lots of flavor.
Provided by puppitypup
Categories Potato
Time 45m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 12
Steps:
- In pan large enough to hold all ingredients, saute onions and celery in butter for 5 minutes.
- Add potatoes, water and bouillon. Heat to boiling.
- Simmer, covered, for 30 minutes.
- Place 1/2 potato and liquid mixture in blender, cover and process on low just until smooth.
- Pour into serving bowl and repeat with remaining potato and liquid mixture.
- Whisk in remaining ingredients, except taco sauce, until smooth. serve warm or chill 2 hours before serving.
- Garnish with taco sauce.
Nutrition Facts : Calories 228.9, Fat 14.1, SaturatedFat 8.7, Cholesterol 35.9, Sodium 963, Carbohydrate 22.9, Fiber 2.7, Sugar 2.9, Protein 4.3
SOPA CREMA DE PAPA
Fácil de preparar, la crema agria le da a esta sopa su rica y cremosa textura.
Provided by My Food and Family
Categories Casa
Time 45m
Yield 6 porciones de 1 taza cada una
Number Of Ingredients 8
Steps:
- Calienta el aderezo y el ajo a fuego medio en una olla grande durante 5 minutos, revolviendo frecuentemente. Agrega la harina y cocina durante otros 3 minutos.
- Añade las papas y el caldo de pollo; deja que hiervan. Reduce la temperatura; cocina a fuego lento durante 20 minutos o hasta que las papas estén tiernas.
- Incorpora poco a poco la crema agria; cocina durante otros 5 minutos a fuego bajo. Decora cada porción con tocino y queso.
Nutrition Facts : Calories 290, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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