Name: Sopa de tortilla
Yield: Feeds four
Cuisine: Mexico
Ingredients: 2 dried pasilla chillies or 1 tsp chilli powder; salt and freshly ground pepper; 8 corn tortillas, a day old; 3 tbsp oil for frying; 1 avocado, peeled, stoned and sliced; 2 tbsp fetta or cheddar cheese, crumbled; 2 garlic cloves, peeled; 1 onion, cut into four; 4 tomatoes, cut in half; 2 tbsp oil; 6 to 8 cups chicken broth, hot; ½ tsp ground, roasted cumin seeds; ½ tsp salt; 2 limes, cut in half

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

For centuries, Mexico has harvested golden ears of corn, grinding the kernels into a dough called masa, the base for tortillas, the ‘bread’ of Mexico. This classic Mexican soup combines chilli, tomato, avocado, and a hit of lime, and is topped with a frizz of crisp fried tortilla strips.

Ingredients

2 garlic cloves, peeled
1 onion, cut into four
4 tomatoes, cut in half

Method

Place garlic cloves, onion and tomatoes in roasting pan. Bake at 180°C (350°F) for 20 to 30 minutes until soft and coloured. Whizz in food processor until smooth.

Heat oil in frypan, and add tomato purée and cook, stirring for around 5 minutes until it starts to thicken.

Add chicken broth in a saucepan and bring to the boil, stirring. Add ground cumin and salt. Reduce heat and s

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