Ingredients:Soup Chilám® Adobo (2 spoonfuls) Roma Tomatoes (4 small) Chicken/ veggie broth (1 cup) Corn tortillas (3 large) Toppings Avocado Mexican / Sour Cream Queso Fresco |
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Cut tortillas into very thin stripes and bake or deep-fry until crispy. Set aside Roast/Grill tomatoes shifting them until all sides have a darker tone. In a medium pot, add broth + tomatoes + two spoonfuls of Chilám® Adobo. Let simmer for 10 minutes. Pour into blender with a handful of tortilla chips to add thickness, blend until smooth. When you're ready to serve, pour the soup into a bowl, top with chips, avocado, cream and cheese. |