Mexican tortilla soup is a very mexican recipe. I really don’t know if this recipe is made and eaten in some other places in Latin America, but as far as I know, it originated in Mexico, or the Aztec empire before the Spanish arrived. Tortilla soup, as it’s name states it, is a soup, which main ingredient is tortillas.
Now, many people find it funny that in Mexico we always eat with tortillas, and sometimes it is true, there are many mexicans that do need to have a corn tortilla on the side to eat along with pretty much any dish or meal. It is like bread in Europe, really similar.
Plus, since prehispanic times, in Mexico, food has been based on corn. Now, it is true that we do have some other type of tortillas, wheat tortillas for example, and many other ones nowadays, but the original tortilla, as fasr as I know, is the corn tortilla.
And the truth is we do have many dishes that call for tortillas, like flautas, tacos, gorditas, totopos, tostadas, burritos, gringas, chilaquiles, enchiladas, quesadillas, etc. so there had to be a soup made with tortillas.
So here you have our mexican tortilla soup, also known as aztec soup, the one our mom makes, not too spicy and pretty healthy. Of course there are several variations of this, there are different recipes, and each family makes it differently, but this is the way we love it.
Now, I do really like adding a chipotle chile on top, the canned ones, just like that, a whole chile, sometimes even two, because it gives it an amazing flavor. But if you do not handle chile well or don’t acre for it much then just add a tiny piece of chile, or skip it altogether.
Chipolte is a chile that has an smoked taste to it, it is spicy bur not too much, so if you haven’t tried it yet, this is your chance, because you will for sure like it, plus it is really easy to get pretty much everywhere in the world, in supermarkets or specialized mexican food shops.
If you like this recipe, you have to go see out breakfast burrito recipe, you will love it.
- 17,60 oz (500 gr) corn tortillas
- 1 onion
- 2 cloves garlic
- 8 tomatoes
- 2 anaheim chiles
- 2 tsp oregano dry
- 1 tsp cumin
- 2 avocados
- 7 oz (200 gr) fresh cheese
- 4 tbsp sour cream
- Chipotle chile, canned
- Salt and pepper to taste
- Vegetable oil, for frying (corn, sunflower)
Cut the tortillas in smaller pieces. Put a pot on the stove with about (2 lt) water in it to over medium heat. Cut the onion, garlic, tomatoe, and Anaheim chile into small irregular dices.
Add the vegetables into the boiling water and season with oregano, cumin, and salt and keep on cooking them for 7-8 minutes until the vegetables turn soft.
Put a big pan on the stove over medium heat with enough oil. Once it is hot, fry the tortillas little by little until they are crisp, then tale them out and place them on a plate with some paper kitchen towels to absorb the excess oil and srpinkle some salt on top.
Once the vegetables are ready, put them in the blender and blend until you get a somewhat thick sauce, then sift this sauce back into the water and cook it all together for 5 more minutes.
Meanwhile, cut the avocado and fresh cheese into dices. Serve the tortillas in a small serving bowl or cereal plate with the amount of "caldo" or soup you want and garnish with the avocado, fresh cheese, sour cream and chipotle.