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Tortilla Soup

A delicious and easy-to-make Mexican tortilla soup to pack in your flask on your next hike. I use ready-made salsa macha here as the flavour base and cooking oil to make it easy to bring together a heartwarming bowl of tortilla soup for your next adventure, or for lunch or dinner at home.
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Servings: 4
Course: Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 tbsp salsa macha
  • 1 onion , ideally charred, then diced
  • 1 bulb garlic ideally charred, then minced
  • 1 400g tin chopped tomatoes
  • 1 litre chicken or vegetable stock
  • Juice of half a lime
Optional add-ins
  • butternut squash diced
  • courgette diced
  • sweet potato diced
  • grilled peppers sliced
  • kale chopped
  • black beans
  • shredded chicken
Garnishes
  • fried tortilla strips
  • coriander / cilantro
  • avocado
  • sour cream
  • pickled chillies
  • shredded cheese
  • more lime
  • more salsa macha

Method
 

  1. Spoon the salsa macha into a big soup pot - make sure you get a good amount of oil along with the dried chillies. Add the onion and garlic and cook gently on a medium heat until the onion is softened.
  2. Add the tinned tomatoes and vegetable stock and bring to a simmer. Season with salt and pepper.
  3. If adding squash, courgette, or sweet potato, add to the pot and simmer gently until the vegetables are tender. Add quick-cook vegetables, black beans, and/or shredded chicken once all the other vegetables are cooked.
  4. Add the lime juice. Now check for seasoning. Add more salt, pepper, and lime to taste. (You might even want more salsa macha for extra kick.)
  5. Serve in bowls with your chosen garnishes. Enjoy!