tortilla soup

the weekend is over...it's been too short to relax and to get some rest. i spent all saturday cooking...i roasted a chicken, prepared one of my favorite mexican soups and baked vanilla and coconut cookies...
i think, that anywhere in mexico, you can get a good tortilla soup...it is simply delicious...so many different flavors come together to create a perfect soup...here is my recipe:

2     liters of chicken broth
4     tomatoes
1/2  onion
1     garlic clove
1     avocado
100 g of panela cheese
4     spoons of sour cream
12   corn tortillas
1     chile pasilla
salt
pepper
epazote (dry or fresh)
vegetable oil

as a first thing, i cooked the chicken broth. you can use any part of the chicken (i used a wing and a piece of chicken breast because i wanted to put the cooked chicken meat to the soup).





i have boiled some water and poured it over the tomatoes...that way i could easily peel off the skin...



i finely chopped the onion and garlic.







in a frying pan, i heated a spoon of oil, parted the peeled tomatoes in half, added the onion and garlic and cooked for about 5 minutes.

after that it's time to add two biiiiiiiig spoons of chicken broth and cook it for another 10 minutes or until it looks like this...






then i mixed it and got a smooth beautifully smelling tomato mixture.


and the soup was almost done. i just poured the tomatoes in the rest of the chicken broth, flavored it with salt, pepper and epazote and left it to boil. meanwhile i prepared the garnishes.

i cut the tortillas into noodles...







fried them and left on a paper towel to get rid of the extra oil


i did the same thing with the chile...



while it was frying, i cut the avocado and cheese into cubes and the soup was ready...

just great...with a scoop of sour cream :) i was missing only one thing to make it perfect...crunchy chicharron...next time i go to mexico, i should definitely get some :)

buen provecho :)