Tortilla Soup

A delicious and easy-to-make Mexican tortilla soup to pack in your flask on your
next hike. I use ready-made salsa macha here as the flavour base and cooking oil
to make it easy to bring together a heartwarming bowl of tortilla soup for your
next adventure, or for lunch or dinner at home.

Servings: 4

Author:

Course:

Soup

Cuisine:

Mexican

Instructions

1 Spoon the salsa macha into a big soup pot – make sure you get a good amount of
oil along with the dried chillies. Add the onion and garlic and cook gently on a
medium heat until the onion is softened.
2 Add the tinned tomatoes and vegetable stock and bring to a simmer. Season with
salt and pepper.
3 If adding squash, courgette, or sweet potato, add to the pot and simmer gently
until the vegetables are tender. Add quick-cook vegetables, black beans, and/or
shredded chicken once all the other vegetables are cooked.
4 Add the lime juice. Now check for seasoning. Add more salt, pepper, and lime to
taste. (You might even want more salsa macha for extra kick.)
5 Serve in bowls with your chosen garnishes. Enjoy!

Tortilla Soup

Course:

Cuisine:

🧂 Ingredients

Instructions

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