The tortillas are signed in fine strips, they brown in the oven to take away the moisture and fry in very hot oil. They are removed and drained in absorbent paper. They are reserved.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to do tortilla soup with chipotle: |
| • 10 corn tortillas • 1 onion • 1 tablespoon of vegetable oil • 700 gr of tomato • 600 ml of chicken broth • 2 avocados • salt and pepper • 1 branch of epazote • Chile chipotle |
Ingredients to do tortilla soup with chipotle:
2. In the hot oil the onion is acitron, and then it is moved along with the tomato and the chicken broth and is seasoned to taste. Once it is well ground it sneaks to remove the seeds.
3. this broth is passed to a saucepan, the epazote is added and it is cooking over low heat for 10 minutes.
4. The avocado is split into squares. Half avocado is placed at the bottom of each dish and the toast tortilla is added. The hot broth is emptied on each plate and is used immediately to prevent the tortillas from softening.
5. Chipotle Chipotle chopped on the table so that everyone serves to taste. You can also put a dish with toast tortillas to add to taste.
