Honduran Tortilla Soup – La Cooquette

Honduran Tortilla Soup – La Cooquette

hello IBM adidas – like who get to make another yummy recipe today I have something for you that’s so comforting it reminds me of home we’re making 30s soup or sofa ever be a hundred style bethere soup originated in Mexico but its yumminess has expanded throughout Latin America and here in the US the one certain hunters is amazingly delicious and the best part is that it’s so easy me I even made it with my friends all the time in high school I’m gonna show you how to make it for when you’re hosting for a bunch of friends but you can also make it for yourself and believe me you’ll end up wanting the whole pot find all the ingredients in the description and now let’s go something I really love about Honduras or DSO that most of the restaurants in Honduras serve it with chicken it’s perfect companion so let’s start with that so let’s start by boiling water and cooking the boneless chicken breasts with just a bit of stock wait till it’s thoroughly cooked and take out your chicken on a plate to shred it later while the chicken cools for a bit let’s work on the protagonist dr. B yes we’re going to be using yellow and white corn tortillas you can choose whatever you want I like using them both well cut them in long thin slices and fry them in a pan that already has hot vegetable oil in it watch out wait till they’re golden brown and then transfer them to a paper towel color plate so that you can remove the excess oil once that their tears are done let’s finish our soup since I didn’t cook an entire chicken I have to make chicken broth on the side all I need for this is hot water and some chicken bullion powder mix it to the design we’ll add a bit of our broth to a blender and then add in tomatoes Chuck and forth onion a couple of garlic cloves grilled pepper and then : throw no it’s not what you’re thinking it’s not Celestra culantro has a very distinct leaf and an aroma that’s more pungent and cilantro it’s also really hard to find here in the US but I found this at an Asian supermarket because it’s also common in the Far East you can find it under the name of gold I get in there cover with a lid and blend away once it’s well blended go on smell it you’ll love it and then transfer to a pot to simmer with olive oil mix for a bit and then add ground cumin pepper and then add the remaining chicken broth mix and let the soup cook and take sheep for a little while in the meantime let’s shred our chicken long live shredded chicken once everything’s cooked is now time to serve you can serve everything in a bar perfect for when you have friends over so they can pick and choose whatever ingredient they want to come on I’ll show you what a friend of mine first some soup now antonov tortilla strips standing up so they look pretty after that let’s add the chicken in the center just like a volcano whose llama is chicken okay maybe a bit more and now it’s missing some color huh let’s splash it with a bit of chopped red onion avocado cubes cassia or any melting cheese a bit of mantequilla on Dulhaniya which is just the type of sour cream a bit of lime juice and chopped cilantro now let’s try it Wow so many great memories in just one slurp hope you liked this video and if you did give it a thumbs up and send me the photos when you’re making tortilla soup also tell me in the comments below what ingredients would you put in it don’t forget to subscribe so that way you can see me next time on black again bye

Honduran tortilla soup is one of my best memories of Honduras! Add a twist to the traditional Mexican version with culantro, also called “ngo gai”, and chicken: they make it extra flavorful! — Ingredients and more below!
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————————————————————– INGREDIENTS —————————————————————————–
(serves 2-3)

-2-2.5 lbs of boneless chicken breasts (or you could cook an entire chicken and have natural chicken broth!)
-4 cups of chicken broth (I made it with 4 tsps of chicken bouillon powder + 4 cups of water)
-4 medium tomatoes, sliced in fourths
-½ onion
-3 garlic cloves
-1 grilled green pepper (adds a punch of flavor!)
-2-3 culantro strands
-2 tsps of olive oil (to simmer the soup)
-1 tsp of cumin powder
-1 tsp of ground black pepper
-Salt to taste
-12-15 corn tortillas
-1-2 cups of vegetable/canola oil (according to the pan you use to fry the tortillas in – they have to be able to soak in it)

*** To serve (people can add as much as they want of the following:)
About 1/4 lb of quesillo (or any melting cheese), in cubes
-1 avocado, chopped in cubes
-⅓ red onion, chopped
-½ cup of Honduran sour cream (or just the creamiest one you can find!)
-4 limes
-1 bunch of cilantro, chopped

-If you need to convert any units/measurements, this is a great tool: http://lacooquette.com/ConversionsEN

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Welcome to La Cooquette, a yummy destination for all food lovers! I love eating and cooking fun and easy recipes, Latin food, and to also discover flavors, cultures and wonderful places in my culinary trips.
I’m no chef, but I do have lots of energy and entertainment skills to get you to cook with easy recipes: breakfast, lunch, dinner, dessert, children meals, recipes for kids, holiday recipes from Valentine’s Day to Halloween to Christmas, healthy recipes, fusion food, kitchen tricks, homemade, baking… take your pick, from my kitchen to yours and all over the world! JOIN me on my food and travel adventures to explore local food or a traditional dish like the baleada from Honduras, to trying exotic tastes and tasty food trends all over the world.

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——- I’m a Latina y también tengo un canal en español: https://www.youtube.com/lacooquette

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