Sopa de Tortilla

Ingredients

• 6 pieces corn tortillas
• 4 medium tomatoes
• 4 pieces guajillo chiles
• 1 medium onion
• 3 cloves garlic
• 4 cups vegetable broth
• 1 medium avocado
• 1 cup cilantro
• 1 medium lime
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Cut the corn tortillas into thin strips, about 1/2 inch wide.

3. 3

   Spread the tortilla strips on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Toss to coat.

4. 4

   Bake the tortilla strips in the preheated oven for about 10-15 minutes, or until golden brown and crispy. Stir halfway through to ensure even crisping.

5. 5

   While the tortillas are baking, prepare the broth. In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat.

6. 6

   Chop the onion and garlic. Add them to the saucepan and sauté for about 5 minutes, until the onion becomes translucent.

7. 7

   While the onion and garlic are cooking, prepare the guajillo chiles. Remove the stems and seeds from the chiles, then soak them in hot water for about 10 minutes until softened.

8. 8

   Once softened, blend the guajillo chiles with the tomatoes in a blender until smooth. Add a little of the vegetable broth if needed for blending.

9. 9

   Pour the blended mixture into the saucepan with the sautéed onion and garlic. Stir well and cook for an additional 5 minutes.

10. 10

    Add the vegetable broth to the saucepan, season with salt and pepper, and bring to a simmer. Let it cook for about 15 minutes.

11. 11

    While the soup is simmering, dice the avocado and chop the cilantro.

12. 12

    After the soup has simmered, taste and adjust seasoning if necessary. Remove from heat.

13. 13

    To serve, ladle the soup into bowls, top with crispy tortilla strips, diced avocado, chopped cilantro, and a squeeze of lime juice.

14. 14

    Enjoy your delicious Sopa de Tortilla!