Savory Tortilla Soup with Crispy Tortillas, Queso Fresco & Crema
Soups and other warm dishes such as Queso Fundido can help ward off the chilly November weather. Enjoy them before and after visits to altars or gravesites if you live in a cold climate.
- 4 oz. Cacique® Queso Fresco, crumbled
- 2 oz. Cacique® Crema Mexicana
- 1 Tbsp. olive oil
- 2 tomatoes, washed
- 4 tomatillos, peeled and washed
- ½ cup yellow onion, small dice
- 1 Chile Guajillo, seeded and toasted
- 1 tsp. chipotle chile canned in adobo, minced
- 1 garlic cloves, minced
- ½ tsp. oregano
- ½ tsp. cumin
- 6 oz. corn tortilla chips
- 2 quarts chicken stock
- 1 avocado, medium dice
- Cilantro sprigs
- Salt and pepper to taste
In a large soup pot, place olive oil over medium heat. Add tomatoes, tomatillos, onion, both chiles, garlic, oregano and cumin. Sauté for 15 minutes until soft.
Add 5 ounces of the tortilla chips to the pot along with the chicken stock and bring to a boil. Once the soup is boiling, turn down to a simmer and cook for 10 minutes. Season with salt and pepper.
Place the soup in a blender and blend until very smooth. Add the soup back to the soup pot and bring back to a simmer and check seasonings.
For assembly:
Pour about 6 ounces of soup in a bowl and garnish with the reserved tortilla chips, a drizzle of Cacique® Crema Mexicana, crumbles of Cacique® Queso Fresco, avocado and a sprig of cilantro.
Authentic Recipes Require 100% Autentico Cheese
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