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Tortilla soup
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Condiments: | |
| 1 cup | Corn Oil |
| 9 Goya Corn Tortillas , cut into strips 1/4 inch wide and 1 inch long | |
| 4 oz. | Manchego cheese or Monterrey Jack, cubed |
| ¼ cup | sour cream |
| 1 | avocado, peeled and cubed |
| Soup: | |
| 2 packets | Goya Powdered Chicken Bouillon |
| 1 packet | Sazón Goya with Cilantro and Tomato |
| 2 can (8 oz.) | Tomato Sauce |
| 1 whole Guajillo Chile | |
| 4 sprigs | cilantro, roughly chopped |
Procedure:
Heat oil in skillet over medium-high heat and fry the Tortilla strips, in batches, until crispy and golden brown. Remove with slotted spoon onto absorbent paper. Set drained Tortilla and chile strips aside.
In saucepan on medium-high combine Bouillon and Sazón with 4 cups of water and bring to boil. Stir in Tomato Sauce and Guajillo Chile. Return to boil, lower heat and simmer 5 minutes.
Stir in cilantro just before serving. Put some Tortilla strips and cubed cheese on bottom of each soup bowl and ladle in soup. Serve with remaining condiments on the side.
Serves 4
enjoy!!!
Recipe uploaded with Shop'NCook for iPhone.
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