The first thought that comes to most people’s head will probably be the spicy hot pepper soup, which we find on almost every menu next to saliborskii and other, usually pureed, soups.
In addition to hot pepper soup, there are several other soups that are easy to prepare and, in my opinion, even tastier. One of them is tortilla soup. It comes from Mexico and its simplicity can make you happy on a winter day.
It only takes 30 minutes to make the soup, of course, if you have chicken stock ready.
You can choose the spiciness of the soup and side dishes yourself. Today I bring you a recipe for Tortilla Soup with Avocado and Goat Cheese.
Cooking chicken broth is not usually done in a hurry, so it may seem like a long process, but the result is definitely different from the quick one.
- 700 g (2 pcs.) chicken thighs;
- 1 onion;
- 2 carrots;
- 1 bay leaf;
- 2.2 l of water;
How to do it
I remove the skin and all the fat from the chicken thighs. I wash it with cold water.
I put the thighs in the pot, pour water. I boiled it and after a few minutes I drained the water and washed my thighs. As a result, the broth is less fat, because the raw fat has been lost in the first place.
I filled my thighs with 2.2 liters of water. I closed it. After reducing the heat, I left the broth to simmer for an hour at a slightly lower than boiling temperature.
I added vegetables, bay leaves and a spoonful of salt to the broth. I left it for another half hour.
I strain the broth through a sieve and leave to cool.
- 125 ml oil suitable for frying;
- 250 g of tortillas;
- 3 cloves of garlic;
- 1 onion;
- 1 hot pepper (dried or fresh);
- 400 g canned tomatoes;
- 1.5 l of chicken broth;
- 160 g of boiled chicken;
- 2nd century sh. sweet lemon juice (called lime);
- sweet or smoked paprika powder;
- 150 g goat cheese;
- 1 avocado.
How to do it
First, the tortilla is cut into slices and fried in heated oil (100 ml) on both sides.
I spread the cooked tortillas on the paper so that there is no oil. I pour the remaining oil in the pan and fry the chopped onions and garlic cloves.
I put canned tomatoes, half of the grilled tortillas I made earlier and hot peppers into the pan. I recommend placing it according to your eating needs. If you like it spicy, then 2-3 dry chilies will do the trick. If you want a lighter soup, I suggest adding one fresh hot pepper, which I did today.
I fried everything for another five minutes and poured the chicken broth. I bring it to a boil and reduce the heat, cook for another 20 minutes. I use a hand blender to puree the soup until smooth. Season with salt, pepper and a few tablespoons of sweet lemon juice (orange).
Now I have a soup base that can be used straight away or chilled in the fridge. The soup will have a richer flavor if it is kept overnight.
Before serving, boil the soup together with chopped boiled chicken. The soup is served with avocado slices, shredded goat cheese, cilantro, and toasted tortillas, which I like to drizzle with smoked paprika.
Good taste, texture – it’s “comfort food” for example. This soup is easy to make, and there are many variations that you can try by substituting one or another product (substitute smoked chicken for boiled chicken, steamed vegetables for avocado, whatever goat cheese you like) you will not be disappointed.