Chihuahua-Tomato Soup with Crispy Lime-Chili Tortillas
Description
On a chilly spring evening, I crafted this delightful Chihuahua-tomato soup that serves as the ultimate comforting dish. This light yet satisfying vegetarian soup is infused with the vibrant flavors of cumin, oregano, pasilla chile, and lime, and it’s generously topped with Chihuahua cheese or another type of Mexican queso fresco. What elevates this soup to addictive status is the addition of crispy-fried lime-chili tortilla strips that provide a satisfying crunch, making every spoonful a celebration of texture and taste.
Recipe Details
| Total Time | Prep Time | Cook Time | Servings |
|---|---|---|---|
| 1 hour 5 minutes | 25 minutes | 40 minutes | 4 |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 | onion |
| 3 | garlic |
| 2 tablespoons | olive oil |
| 1 can (14.5 oz) | diced tomatoes |
| 4 cups | vegetable broth |
| 1/2 cup | masa harina (optional) |
| 1 | lime, juice of |
| 4 | corn tortillas |
| 1/2 teaspoon | salt |
| 1 teaspoon | chili powder |
| 1 | lime, juice of (for serving) |
| 1 cup | Chihuahua cheese (or queso fresco) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 369.8 |
| Total Fat | 26.8 g |
| Saturated Fat | 7.8 g |
| Cholesterol | 29.8 mg |
| Sodium | 708.3 mg |
| Total Carbohydrates | 26.4 g |
| Dietary Fiber | 4.3 g |
| Sugars | 6.8 g |
| Protein | 9.3 g |
Instructions
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In a large pot, heat the olive oil over medium heat and sauté the diced onion until it turns slightly browned and fragrant, approximately 5-7 minutes.
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Next, add minced garlic, cumin, and oregano to the pot, cooking for an additional 10 minutes while stirring frequently to ensure the flavors meld beautifully.
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Stir in the diced tomatoes, vegetable broth, and pasilla chile, bringing the mixture to a gentle boil before reducing the heat slightly.
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If using, add the masa harina to the pot, stirring thoroughly until it’s fully dissolved, which enhances the soup’s body and flavor. Allow the soup to simmer gently for about 30 minutes, allowing the ingredients to blend harmoniously.
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While the soup simmers, heat vegetable oil in a skillet over medium heat. Carefully add the tortilla strips, sprinkling them with salt and chili powder, frying until they are lightly crispy, which should take about 3-5 minutes. Be cautious, and turn on your range fan to manage the aroma!
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Once crispy, sprinkle the fried strips with the juice of half a lime and set them aside, reminding yourself not to devour them all before the soup is ready!
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After 30 minutes of simmering, squeeze the juice of one lime into the soup for that fresh, zesty kick and heat for an additional 10 minutes to combine flavors.
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To serve, place a generous amount of Chihuahua cheese in each soup bowl, ladle the steaming soup over it, and top with the crispy lime-chili tortilla strips, creating a delicious and visually appealing dish.
Enjoy this delightful Chihuahua-tomato soup that’s perfect for any occasion, showcasing the ultimate in vegetarian comfort food with a Mexican twist!
