Tortilla Soup
- 1/2 kg corn tortillas
- 2 tomatoes
- 1 clove garlic
- 1 pinch marjoram
- 100 g shredded cheese
- 100 g pork rinds
- 2 ancho chilies
- 1/4 liter cream
- 1 avocado
- 1 tablespoon powdered chicken stock
- Oil
Cook tomatoes and then blend with garlic and marjoram. Once blended, boil with desired water and powdered chicken stock. Cut tortillas into small squares and fry.
Remove seeds from ancho chilies and fry in oil until golden brown. Place tortillas in a soup dish and add the boiling hot tomato mixture. Garnish with cheese, cream, browned chilies in little pieces, pork rinds and avocado.
