Spice up winter with a comforting Mexican tortilla soup
Spring is already on the horizon, but we still have to navigate through the last few weeks of winter. In this colder weather, it's worthwhile indulging in a warming soup from Mexico, which will immediately make us feel warm.
Mexican cuisine has been popular for years, as evidenced by the number of Mexican eateries in every major city. Most people are familiar with nachos or burritos, but Mexicans have a range of traditional recipes that Europeans may not yet have encountered. I have a recipe for a soup called sopa azteca, whose main feature is tortilla chips. It's perfect if you need to warm up during the final days of winter.
Tip for fans of spicy flavours
A key addition here is the tortilla – I used the classic corn variant, but the wheat version works just as well. Firstly, you'll need to cook chicken meat in broth; depending on your preference, opt for a breast or a thigh. Traditionally, the soup is quite spicy, so if you enjoy such flavours, you can increase the heat with chipotle or pasilla chillies. Fresh coriander (cilantro) pairs excellently with Mexican cuisine, but it is not a mandatory ingredient.
Recipe for tortilla soup
Ingredients:
- 2 cans of peeled diced tomatoes,
- 2 cloves of garlic,
- 3 tablespoons of olive oil,
- 1 onion,
- half a teaspoon of smoked paprika,
- a pinch of chilli pepper,
- 1.5 litres of chicken broth,
- 400g of chicken meat,
- 4 tortillas,
- 1 avocado,
- Parmesan cheese,
- vegetable oil,
- lime juice,
- sour cream
- fresh coriander (optional)
- salt and pepper.
Preparation:
- Place the chicken breast or thigh in a pot with the broth, and cook the meat for 20-30 minutes over low heat until tender. After cooking, remove the chicken, allow it to cool, then shred it into thin strips or cut into cubes.
- In heated olive oil, sauté the chopped onion and garlic pressed through a garlic press.
- Add the sautéed vegetables to the chicken broth in which the chicken was previously cooked.
- Bring to a boil, add the tomatoes, and blend everything to a smooth consistency.
- Add the spices, then cook for a few more minutes.
- Slice the tortilla into strips about 0.5-1 cm wide and fry them to a golden colour in hot vegetable oil.
- Place chicken pieces in bowls, pour the hot soup over them, and sprinkle with crispy tortilla strips. Add diced avocado drizzled with lime juice, a spoonful of sour cream, and fresh coriander. Sprinkle with grated Parmesan cheese.
