What could be more comforting than a delicious bowl of soup? I would say nothing much, especially in the middle of winter, when the days are short and dark in Ottawa....
Mexican soups are always simple to make, but with great ingredients, even the simplest recipes can taste heavenly. That is the case of my Sopa Tarasca. It starts with a great homemade chicken broth, enriched with a salsa made with tomatoes, onion, garlic, ancho chiles and tortillas. This salsa gets cooked first in a splash of oil, then the broth is added, along with Mexican oregano and epazote.
Simmer for about 30 minutes, and you're ready to enjoy one of the best soups you've ever had. Of course, not before garnishing with fried tortilla strips, cheese, fried ancho chile strips, avocado and a splash of lime. Yup. You will feel like you are instantly transported to Mexico!
I hope you make this soup very soon, I think you will love it!
1 cup water
2 tomaotes chopped roughly
1 small onion, chopped
1 large clove garlic, chopped
2 small ancho chiles, , stemmed, de-veined and soaked in boiling water for 10 minutes
2 corn tortillas, torn into pieces
1 tsp vegetable oil
8 cups chicken broth
1 sprig fresh epazote, or ½ tsp dried (optional)
Salt to taste
1/2 tsp Mexican oregano
6 corn tortillas, cut into thin strips and fried until crispy
3 ancho chiles, cleaned, de-veined and cut in thin strips, then fried until crispy
Crumbled Feta cheese
In blender jar, combine water, tomatoes, onion, garlic, the two small ancho chiles and the 2 tortillas. Process until very smooth.
Heat oil in a deep large saucepan and cook tomato mixture for about 10 minutes. Add the chicken broth, epazote (if using), salt to taste and oregano. Cook over medium-low heat for 30 minutes. Check seasonings and serve.
To serve, place some fried tortilla strips in a bowl and ladle the soup over them. Garnish with ancho chile strips, crumbled cheese and avocado chunks. Sprinkle lime juice over the soup.