National Homemade Soup Day is almost here! This Sunday, February 4th, stay warm with hearty, flavorful Mexican soups from the chefs at Iberostar Hotels & Resorts. These DIY, easy recipes will allow you to get a taste of Mexican culture right at home. These recipes, traditional of Mexican cuisine, are a reflection of Iberostar’s dedication to combining high-quality gastronomy with deeply-rooted Mexican cultural heritage.

Have a happy #NationalHomemadeSoupDay!

Iberostar Mexico’s Tortilla Soup

Made with fried tortillas, this filling traditional Mexican soup is easy to make and full of sabor.

Iberostar Mexican Tortilla Soup
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Iberostar Mexican Tortilla Soup

 

Yield: 6 servings

Cooking time: 45 min

 

Ingredients:

·         3 garlic cloves

·         ½ onion

·         3 tomatoes

·         6 cups of chicken broth

·         2 fresh epazote or coriander leaves

·         10 corn tortillas

·         2 pasilla chiles

·         2 avocados

·         ½ cup of queso fresco

·         ½ cup of sour cream

·         Pinch of salt

·         Pinch of pepper

·         Vegetable oil for frying

Method:

·         Roast the garlic cloves, onion and tomatoes in the oven

·         Grind the roasted ingredients and add ¼ cup of chicken broth and one pasilla chile

·         Fry the ground mixture in oil over high heat for 2 minutes in a large pot and then leave it on low heat for five more minutes or until obtaining a thick mixture

·         Add the remaining chicken broth, epazote leaves and salt and pepper to taste

·         Leave the broth on medium heat for 15 minutes

·         Cut the corn tortillas in “Julienne” strips and fry them in oil

·         Cut one pasilla chile into rings and fry in oil

·         Place the fried tortilla and pasilla chile in a deep dish and add the tomato sauce

·         Add the sour cream and fresh cheese and garnish with sliced avocado

 

 

 

Iberostar Mexico’s Lime Soup with Chicken:

This hearty chicken soup is light and refreshing, combining spicy flavors with tart lime juice.

 

Iberostar Mexico’s Lime Soup with Chicken
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Iberostar Mexico’s Lime Soup with Chicken

 

Yield: 6 servings

Cooking time: 1 hour

Ingredients:

·         2 garlic cloves

·         ½ white onion

·         1 tomato

·         1 deboned chicken breast

·         3 limes

·         4 corn tortilla

·         ½ yellow pepper

·         ½ green pepper

·         ½ red onion

·         3 cilantro leaves

·         1 tablespoon of oregano

·         Pinch of salt

·         Pinch of pepper

·         Vegetable oil for frying

·         4 cups of chicken broth

Method:

·         In a large sauce pan over medium heat, cook the chicken with the white onion and garlic cloves until browned and add salt

·         Cut two limes in half, roast the limes, and add lime juice from one lime to the chicken

·         Cut a lime in slices and set apart

·         Cut tortillas, peppers and red onion in “Julienne” style and set apart

·         Cut the tomato in “Julienne” style and remove seeds

·         Finely chop the garlic

·         Shred the chicken breast

·         Heat the vegetable oil over medium heat and add the red onion, peppers, garlic and tomatoes

·         When the mixture is lightly fried (some signs of browning), add the cilantro and chicken

·         Add four cups of chicken broth, juice of roasted lime and oregano

·         Once the soup begins to boil, reduce the intensity of the heat, cover the pan and let the soup boil for 5 more minutes for a better mixture of flavors. Garnish with lime slices.

 

For your reference, Iberostar is a leading hotel chain that currently has 110 four- and five-star hotels in 17 countries around the globe. The chain is mostly known for its all-inclusive ocean resorts for families, its line of city hotels located in the heart of key destinations around the globe, its heritage line of hotels with a tie to history and tradition, and its luxurious and adults-only hotels (Grand) featured throughout all its hotel lines.

Thanks to Iberostar for sharing these recipes.

 

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Maralyn Dennis Hill

Maralyn D. HillThe Epicurean Explorer

Executive Editor, Luxe Beat Magazine

Editor-in-Chief, Where and What in the World

President Emeritus & Member: International Food Wine & Travel Writers Association (IFWTWA)

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ment’or – Inspiring culinary excellence

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