Mexican Tortilla Soup

Ingredients

• 1 onion
• 2 Garlic cloves
• 2 red chilies
• 4 tbsp olive oil
• 1 tbsp tomato paste (20 g)
• 500 ml vegetable stock
• 300 ml tomato juice
• 120 g feta cheese (45% fat in cream)
• 1 Avocado
• 4 Tbsp lime juice
• 1 dried chili pepper (or chili flakes)
• 2 whole wheat tortilla sheets
• Salt
• Pepper
• 0.5 tsp whole cane sugar
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 4 tbsp sour cream (15 g)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Slice the chilies lengthwise, remove seeds, wash, and chop finely. Heat 3 tablespoons of oil in a pot. Sauté the onion, garlic, and chili over medium heat for 2 minutes. Stir in the tomato paste and sauté for another minute. Add the stock and tomato juice, cover, and simmer on low heat for 20 minutes.

2. 2.

   Meanwhile cut the feta into 1–2 cm cubes. Halve the avocado, remove the pit, loosen the flesh from the skin, cut into bite‑sized pieces, and drizzle with 2 tablespoons of lime juice. Slice the dried chili into thin rings.

3. 3.

   Heat a non‑stirring pan over medium heat and fry one tortilla sheet without oil for 2 minutes; then halve it and cut into narrow strips. Fry the second tortilla in the remaining oil over medium heat for 2–3 minutes until lightly browned. Remove and break or cut into small pieces.

4. 4.

   Puree the soup with an immersion blender, season with salt, pepper, sugar, cumin, coriander, and the remaining lime juice. Divide into four deep bowls and top each with avocado, feta, chili rings, and tortilla strips or pieces. Add a dollop of sour cream to each bowl and serve.