Sopa de tortilla

Recipes / Soups

Sopa de tortilla is a Mexican-style comfort food that can be served either hot or chilled.

Recipe «Sopa de tortilla» presented in category Recipes / Soups, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author sheff would need: 1 cup dried kidney beans, 6 large ripe tomatoes, 1 long fresh red chilli, seeded, coarsely chopped, 1 red onion, coarsely chopped, 1L Massel chicken style liquid stock , 2 corn cobs, husk and silks removed, 2 tbsp lime juice, 2 tbsp olive oil , 2 corn tortillas, cut into 2cm-thick strips, 50g fetta, crumbled, 1 ripe avocado, halved, stoned, peeled, coarsely chopped, 1/2 cup coriander leaves, Lime wedges, to serve.

Ingredients:

  • 1 cup dried kidney beans 
  • 6 large ripe tomatoes 
  • 1 long fresh red chilli, seeded, coarsely chopped 
  • 1 red onion, coarsely chopped 
  • 1L Massel chicken style liquid stock 
  • 2 corn cobs, husk and silks removed 
  • 2 tbsp lime juice 
  • 2 tbsp olive oil 
  • 2 corn tortillas, cut into 2cm-thick strips 
  • 50g fetta, crumbled 
  • 1 ripe avocado, halved, stoned, peeled, coarsely chopped 
  • 1/2 cup coriander leaves 
  • Lime wedges, to serve 

Instructions

  1. Place kidney beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.
  2. Drain beans and place in a saucepan. Cover with water and place over high heat. Bring to the boil. Cook for 30 minutes or until tender. Drain well.
  3. Meanwhile, use a small knife to cut a shallow cross in the base of each tomato. Blanch tomatoes in boiling water for 10 seconds. Use a slotted spoon to transfer to a bowl of cold water to cool. Remove skins. Coarsely chop and place in a food processor with chilli and onion and process until almost smooth. Transfer to a saucepan and place over medium heat. Cook, stirring occasionally, for 10 minutes or until mixture thickens slightly. Add stock and bring to a simmer. Cook for a further 10 minutes or until soup thickens slightly.
  4. Use a small, sharp knife to cut kernels from corn cobs. Add beans, corn and lime juice and stir to combine. Bring to a simmer. Taste and season with salt, pepper and extra lime juice, if desired.
  5. Heat oil in a frying pan over high heat. Add one-third of the tortilla and cook until golden and crisp. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining tortillas.
  6. Combine the feta, avocado and coriander in a small bowl.
  7. Ladle the soup among serving bowls. Top with the avocado mixture and serve with the tortillas and lime wedges.