This Mexican soup is a revelation when topped with crispy strips of tortilla, creamy avocado, tangy crumbled cheese, lime and coriander. The ancho and guajillo chillies are smokey and mild, and the epazote has an earthy herbaceous flavour. You could add prawns, pulled pork or leftover roast chicken to this easily.
This makes 6 small or 4 large servings.
|Nutritional Information||Per 100g|
- 1 tbsp oil
- 1 small red onion, chopped
- 1 clove garlic, chopped
- 1 Herbie’s Ancho Chilli, stem and seeds removed and roughly torn
- 1 Herbie’s Guajillo Chilli, stem and seeds removed and roughly torn
- 1 tsp Herbie’s Epazote Leaves
- 1 can crushed tomatoes (or 6 very ripe large tomatoes, roughly chopped)
- 1L (4 cups) chicken or vegetable stock
- 3 large corn or flour tortillas, cut into roughly 1cm x 7cm strips
- 1 large ripe avocado, sliced
- 100g (1 cup) crumbed Lancashire-style or feta cheese, or grated cheddar
- 1 lime, cut into 6 segments
- 1 cup fresh coriander leaves
- Heat oil in a large saucepan over medium heat, heat oil. Add onion, garlic and chillies and brown for about 3 minutes, until golden. Add epazote, tomatoes and stock and bring to a boil. Reduce heat and simmer for 15 minutes.
- Meanwhile, heat 2.5 cm oil in a frying pan. In batches, fry tortilla strips for about 2 minutes or until golden. Using a slotted spoon, remove to paper towel to drain (this can be done up to 1 day ahead and once cool, stored in an airtight container).
- Blitz the soup until smooth with a stick blender or using a food processor. Season with salt and pepper to taste.
- To serve, ladle soup into serving bowls and top with tortilla strips, cheese, avocado, a squeeze of lime and coriander.