Mexican chicken soup for hundreds of years

Mexican chicken soup for hundreds of years

The corn cakes in Mexico were made by the Maya people hundreds of years ago. The Spaniards came to these lands in the 16th century. Conflict ensued – and a fusion of cultures, which resulted in the popularity. Tortoise soup.

Easy, fast and delicious Do not miss the best 3 unusual chicken dishes that will appeal to the whole family

In Latin America it is often served as a quick and satisfying snack. The soup has a cheap and pleasant effect: it warms and cools. (Cooked according to real recipe – with lots of hot pepper, this food adds sweat that leads to cooling.)

Mexican tortilla soup

Time: 1.5 hours
Supplies: four


Special Mexican soup / photo by karttiasmaku

Inputs drop-

  • 1 onion;
  • 2 tablespoons oil;
  • 2 quintals of garlic;
  • 1 carrot;
  • Celiac root fragment;
  • 1 tablespoon butter;
  • 200 grams of chicken fillets;
  • 1 red bell pepper;
  • 4 – 5 dried tomatoes;
  • 1 liter hot soup;
  • 1 canned peeled tomato;
  • 1 can of canned corn;
  • 1 can of canned red beans;
  • 2 tablespoons tomato paste;
  • 2 tablespoons parsley;
  • Spices: 2 teaspoons paprika, ¼ teaspoon hot red pepper, 2 teaspoons oregano, 2 teaspoons ground cumin, salt;
  • 6 ready-made fries;
  • Sour cream to serve.

Cooking

  1. In a large saucepan, sauté the chopped onion until soft.
  2. Add finely chopped garlic and beans – carrots and celery – to a large griddle.
  3. Stir, stirring occasionally, for 5 minutes.
  4. Add butter and chopped chicken breast. Sprinkle with a little salt, pepper and add all the spices.
  5. Stir and simmer for 5 minutes.
  6. Add the chopped pepper and cook for 2 minutes, adding more oil if necessary.
  7. Add chopped tomatoes.
  8. Pour in hot broth and bring to a boil.
  9. Add the pre-mixed canned tomatoes, stir and cook for 10 minutes uncovered or after the lid is opened.
  10. Add a little washed canned corn and beans to a sieve, mix everything and cook for about 10 minutes.
  11. Add the parsley and cook, stirring, for 1-2 minutes.
  12. Prepare straw. Pour the vegetable oil into a medium saucepan. Heat over medium heat, but the oil should not smoke. Place the sliced ​​tortilla in the oven and fry until golden brown, about 2 minutes on each side.
  13. Pour the soup into bowls and garnish with spices and tortillas.

Leave a Comment

Your email address will not be published.