SALAD & SOUP RECIPES
Looking for easy, simple and healthy Mexican recipes? Try these ones for salads and soups.
Salad & Soup Recipes
Sopa Azteca
From 'The Road to Mexico' by Rick Stein
This tortilla soup captures the flavours of Mexico all in one dish. And can be garnished with a multitude of different ingredients to really build it's Mexican flavours.Ingredients
- 8 large ripe tomatoes
- 2 cloves garlic
- 2-3 tbsp lard
- 2 onions, sliced
- 2 tbsp chipotle en adobo
- 1 tsp dried oregano
- 1 litre vegetable or chicken stock
- 1½ tsp salt
- 8 turns black peppermill
- 220g cooked chicken, shredded
- 4 x 15cm corn tortillas, cut into 1 cm strips
- 500ml corn or vegetable oil
- For the Garnishes
- 1½ tsp dried chipotle flakes
- 1 avocado, stoned, peeled, diced, and tossed in lime juice
- 75g Lancashire or feta cheese, crumbled
- 100g sour cream
- Small handful coriander, freshly chopped
Recipe
- Heat a dry, heavy-based pan and roast the tomatoes and garlic until charred. Aet them aside to cool, then peel both.
- Heat the lard in a saucepan and gently cook the onions until softened but not coloured.
- Add the peeled garlic and cook for a further 4-5 minutes.
- Add the chipotles, peeled tomatoes, and oregano, then the stock and cook for 10-15 minutes until everything is soft and pulpy.
- Liquidise until smooth.
- Add the shredded chicken, season with salt and pepper, and keep the soup warm over a low heat.
- Pour the oil into a frying pan to a depth of About 2.5cm. Heat the oil and fry the tortilla strips in batches until golden and crisp. Remove the strips with a slotted spoon and drain them on kitchen paper.
- Serve the soup with strips of tortilla on top and a sprinkling of chipotle flakes, diced avocado, cheese, sour cream, and coriander.
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