Sopa Conde
|
Image
|
Prep Time:
Cooking Time: Servings: 6 |
|
|
Sopa Conde Recipe. A delicious quick and easy soup for the whole family to enjoy.
|
||
Be The First To Review This RecipeIngredients
| Soup | ||
| ancho chile | 5 | |
| water | 3/4 cup | |
| tomato | 4 | chopped |
| onion | 1/4 | |
| garlic clove | 1 | |
| tortilla | 1 | day old |
| vegetable oil | 1/4 cup | |
| refried black beans | 2 1/2 cups | |
| chicken broth | 4 cups | |
| epazote | 2 | sprigs |
| oregano (dried) | 1/2 tsp | to taste |
| salt | 1/2 tsp | to taste |
| black pepper | 1/4 tsp | |
| Garnish | ||
| queso anejo | 1/4 lb | crumbled |
| vegetable oil | 1/2 cup | |
| tortilla | 6 | cut into thin strips |
Directions
- Place the ancho chiles and water in a saucepan. Bring to a boil over high heat for 5 minutes.
- In a blender combine the tomatoes, onion, garlic, sliced tortillas, ancho chile, and cooking liquid. Blend until it forms a paste.
- In a stock pot. Heat the vegetable oil over medium heat.
- Add the tomato mixture and bring to a simmer. Stir in the refried black beans, chicken broth, and epazote.
- Bring to a boil and lower to a simmer for 5 minutes.
- Season with oregano, salt, and black pepper.
- For the garnish. Heat the vegetable oil in a frying pan over medium heat. In batches add the strips of tortillas trying not to overcrowd the pan.
- Fry for up to 2 minutes and remove to a paper towel covered plate. Repeat.
- Serve the soup in bowls. Crumble queso anejo into each bowl and top with the fried tortilla strips.
