If your Spanish is like mine, you might need a little help with translating this blog post's title.
But, if you speak Spanish like a native, you'll already know that it means very good!
And that's what this post is all about, something Mexican that tastes very good!
So let's get down to it and enjoy a bowl of very good Mexican Tortilla Soup before it gets cold. :)
Mexican Tortilla Soup
1 tablespoon of olive oil + extra for frying the tortilla strips
1 medium onion, minced
1 1/2 tablespoon chili powder
3 tablespoons tomato paste
4 cups chicken stock
1/4 cup cilantro, finely chopped + extra leaves for garnish
Pinch of salt
3 6-inch tortillas, cut into thin strips
1 cup frozen corn kernels
1 can of black beans, drained and rinsed
1 avocado, diced
1/4 cup feta cheese
1/2 cup plain yogurt, for garnish
1 lime, quartered
1. In a large soup pot, cook the onion until it begins to sweat in a tablespoon of the oil, about 5 minutes.
2. Add the chili powder and tomato paste and stir. Immediately add the finely chopped cilantro and the chicken stock, so the chili powder does not burn.
3. Meanwhile, in a small frying pan at medium heat, add a few tablespoons of oil and fry the strips of tortilla until they are crispy. Don't be afraid to use the oil because these strips are the cherry on top of the soup and only work if you use enough oil. When crisped, pat dry with a paper towel and set aside.
4. Add the turkey, beans, and corn to the soup and warm.
5. Serve the soup with bowls of avocado, feta cheese, cilantro leaves, crispy tortilla strips, yogurt, and lime quarters for garnishing.
Now hurry and eat because these tortilla strips won't stay crispy and muy bueno for long!