This popular soup has many variations. Here is a delicious vegetarian version (assuming that you use vegetable stock) of the Mexican Sopa de Tortilla.
•2.5kg roma tomatoes
•500g white onions
•70g peeled garlic
•100g dry chile guajillo (seedless and roasted)
•100g dry chile pasilla (seedless and roasted)
•100g fresh coriander
•2.5l chicken stock or vegetable stock
•Sea salt and black pepper to taste
•100g hass avocado
•100g fresh cheese
•250g corn tortillas
•100ml crema fresca
1 In a large sauce pan cook the onions until soft, add the garlic and cook until they are golden brown in colour.
2 Add the tomatoes and cook for about 15 minutes along with the roasted chile pasilla and chile guajillo.
3 Add the chicken stock or vegetable stock and bring to the boil. When boiling add the fresh coriander and the crispy corn tortillas and boil for 10 more minutes until the tortilla is completely soft.
4 Blend all the ingredients and season with salt and pepper.
5 Garnish the soup with diced avocado, fresh cheese, crema fresca and the crispy corn tortillas.