Tortilla soup recipe

20 ratings Rate
  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 491 calories / serving
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Mexican tortillasoup He

Heat the oil in a pan and cook the onion and chilli until the onion is deep gold and softened – about 15-20 minutes.

Add the garlic and cook for another few minutes then pour in the tomatoes.

Break the tomatoes up with a wooden spoon and stir in the sugar. Pour in the stock and season, then leave to simmer for 15-20 minutes.

Leave to cool a little, then either blitz in a food processor or with a hand-held blender until smooth. Return to the pan and reheat gently.

Make the garnish: Arrange the avocado, feta cheese, coriander, sour cream and lime wedges on small plates.

Heat the oil in a deep sided pan. Cut the tortillas into thin strips and fry until crisp and golden. Drain on kitchen paper.

Serve the soup in bowls with the garnishes laid out for people to help themselves.

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  • Ingredients

  • 2tbsp olive oil
  • 1 onion, peeled and sliced
  • 1 chipotle chilli, reconstituted and chopped
  • 2 garlic cloves, finely chopped
  • 2 x 400g can chopped tomatoes
  • 1tbsp soft dark brown sugar
  • 1.5 litres chicken or vegetable stock
  • salt
  • pepper
  • For the garnish

  • 1 ripe avocado, stoned and flesh chopped, sprinkled with a little lime juice
  • 100g feta cheese, crumbled
  • 1 bunch coriander leaves, chopped
  • 100ml sour cream
  • 1 lime, cut into wedges
  • 100ml vegetable oil, for shallow frying
  • 2 tortillas
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  • Energy 2043kj 491kcal 25%
  • Fat 35.8g 51%
  • Saturates 11.1g 56%
  • Sugars 13.5g 15%
  • Salt 5g 83%

of the reference intake
Carbohydrate 34g Protein 10.4g Fibre 5.9g

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