This recipe was originally published on January 6, 2017 and has been modified and updated for our new website.
Tortilla Soup
Serves: 4 people
Ingredients
2 big fresh poblano peppers
1/2 white onion
2 garlic cloves
2 handfuls of cilantro
1 handful of parsley
2 1/4 cups (500 ml) water
67.6 oz. (2 lt.) organic chicken stock
1 1/2 cans of organic Cannellini beans
25 chili ancho tortillas or regular ( Check octopus tacos for the recipe)
1/2 avocado
8.8 oz (250 gms) of Oaxaca cheese
1/2 red onion finely diced
1 cup of creme fraiche
1 cup of thinly shaved radish
Maldon salt and black pepper to season
2-3 limes
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Preparing the broth
- Wash your poblano peppers and cut the stems off.
- Cut your poblano in big chunks and place it in the blender.
- Add your white onion, garlic cloves, 1 handful of cilantro with the stems, 1 handful of parsley, and water to the blender. Blend really well.
- Get a deep saucepan ready and place a fine mesh sieve on top of the pan.
- Pour the poblano-herb mixture through the sieve and into the pan.
- Press your liquid well with the help of a spoon (until there is no more liquid left and just the remaining pulp).
- Add your chicken broth to the bright green liquid.
- Bring the liquid mixture to a boil and season it with Maldon salt and black pepper.
- Cover the mixture with a lid and reduce the flame to a simmer.
- Let it simmer for 30-45 minutes at least, until the flavors concentrate.
- After 20 minutes of cooking add your Cannellini beans, and continue simmering.
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Preparing the tortilla strips
Cut your tortillas in thin strips or triangles.
Get a frying pan ready with canola oil and heat it up.
Once the oil is hot, fry small batches of tortilla strips until they are crispy.
Let the tortilla strips cool down over a paper towel and absorb the excess oil.
Preparing the fixings
- Cut your avocado in cubes.
- Peel your Oaxaca cheese apart to create string-like pieces.
- Finely dice your red onion.
- Shave your radishes.
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Before Serving
Taste your soup and make sure it is well seasoned.
Scoop the soup into deep bowls.
Add crispy chili ancho tortillas on top, a bit of avocado, red onion, Oaxaca cheese, radish, cilantro, and a spoonful of cream fraiche.
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Cut your limes and serve on the side.
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About the Author
Susana Villasuso
Susana Villasuso is a chef, recipe developer, and mother from San Luis Potosi. She currently lives in London and focuses on developing Mexican recipes using fresh local ingredients with a simple approach.
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