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.
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
Instructions
- 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.
- Add the tinned tomatoes and vegetable stock and bring to a simmer. Season with salt and pepper.
- 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.
- 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.)
- Serve in bowls with your chosen garnishes. Enjoy!