Mexican Tortilla Soup with Chicken
Soup
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This comforting Mexican tortilla soup with chicken is a traditional dish that warms the soul, perfect for cold days. The combination of shredded chicken, beef broth, chipotle chili and fried tortilla pieces creates an explosion of flavors and textures. Marjoram gives it a special aromatic touch. It is ideal for a family meal or a festive dinner. Also, it is quite easy to prepare, especially with the help of the Thermomix®. Go ahead and try this recipe and enjoy a piece of Mexico on your table! You can add diced avocado and a little sour cream to give it an extra touch of flavor.
Ingredients (10 ingredients)
-
100 gramos Shredded chicken
-
1 litro Beef broth
-
1 pieza Egg
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1 pieza Chipotle chili
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2 piezas Bolillo
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3 dientes Garlic
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100 gramos Añejo cheese
-
50 mililitros Oil
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5 gramos Marjoram
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1 pinch Salt
Preparation (6 steps)
Prepare the garlics
Peel the garlic cloves and place them in the Thermomix bowl. Chop for 3 seconds at speed 7.
Sauté the garlic and chicken
Add the oil to the bowl along with the crushed garlic. Sauté for 3 minutes at 120°C at speed 1. Then, add the shredded chicken and cook for 2 more minutes at 120°C at speed 1.
Add the broth and bread
Pour the beef broth into the bowl. Soak the bolillos in cold water for 10 minutes. Once soaked, drain them and add them to the bowl along with the marjoram. Program 15 minutes at 100°C at speed 2.
Incorporate the egg
Beat the egg lightly. Lower the speed to 1 and pour the beaten egg slowly through a strainer so that it dissolves in the preparation. Cook for 2 minutes at 90°C at speed 1.
Add the chili and boil
Add the chipotle chili to the bowl. Cook for 20 minutes at 90°C at speed 2.
Serve
Serve the hot soup. Sprinkle grated añejo cheese on top and, if desired, a little chopped fresh cilantro.
Finished cooking? Great! 🎉
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Created by
Ana Diaz
1
Rezept
0
Kochbücher
Allergens
- Eggs
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