If just one soup could be labeled as a classic, it would probably be this one. Combining the traditional flavours and textures of Mexican ingredients. Serves 4
INGREDIENTS:
DIRECTIONS:
Heat 2 tablespoon of oil in a large pot over medium heat.
Place tomatoes, onion, garlic, soaked pasilla chilli and oregano in a blender and liquidize. Strain and fry for a couple of minutes.
Add chicken stock and bring to a boil. Add Add salt, cover and simmer on low heat for 15 minutes.
Turn off the heat and remove the parsley spring. Check seasoning.
TO SERVE:
Place all the garnish ingredients in separate serving dishes on the table.
Serve a bunch of tortilla strips in each soup bowl. Add the hot chicken broth on top and let your guests have fun garnishing their own soup plate as desired.
