Tomato tortilla soup

Name: tomato tortilla soup
Cook time: 70 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: 5 ripe (roma) tomatoes; 1 onion; 2 toes garlic; 1 dried chilli (chilly); lime; 12 cherryto; 2 tablespoons oil; 2 chicken stock tablets; salt; 8 twigs coriander; 200 g tortilla chips bag of 150 g; 4 tablespoons sour cream

A nice mexican recipe. The starter contains the following ingredients: poultry, (roma) tomatoes, onion, garlic, dried chilli (chilly), lime, cherry tomatoes, oil, chicken stock, salt, coriander, tortilla chips (bag of 150 g) and sour cream.

Ingredients

Kitchen Stuff

oven dish

Directions

Preheat the grill to the highest setting. Wash tomatoes and place in oven dish. Place the dish about 5 cm under the hot grill element and roast tomatoes for about 10-12 minutes, regularly turning. Meanwhile, peel and chop onion and garlic. Remove chilli pepper seeds and crumble pepper. Lime squeezing. Cherryto wash and halve. Allow tomatoes to cool for 5 to 10 minutes, remove peel and core.
Heat oil in (soup) pan and gently fry onion and garlic for about 3 minutes. Add tomatoes and chilli pepper and fry approx. 1 minute. Pour bouillon tablets and 1 liter of water through and bring to the boil. Soup for about 30 minutes uncovered very softly simmer, stirring occasionally. Season the soup with lime juice and salt. Chop coriander. Soup in four wide bowls and put in tortilla chips. Garnish with cherryto, chopped coriander and sour cream.