National Homemade Soup Day Recipes – February 4

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

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

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

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.