There are holidays for just about anything and today is National Homemade Soup Day. As indicated by the National Day calendar, there are thousands of soup recipes available and it has a lot of history across different cultures. Before the era of modern transportation, soup was a staple food available in the region. And everyone knows there’s nothing better than a good homemade soup. So, in honor of the holidays, here are three recipes from some of your favorite chefs.
Aaron Sanchez’s Tortilla Soup
Ingredients (8 servings)
- 4 oz. Cacique® Queso Fresco, crumbled
- 2oz. Cacique® Mexican Cream
- 1 tbsp. olive oil
- 2 tomatoes, washed
- 4 tomatillos, peeled and washed
- ½ cup yellow onion, finely diced
- 1 Guajillo chile, seeded and grilled
- 1 C. canned chipotle pepper in adobo, minced
- 1 garlic clove, minced
- ½ tsp. Oregano
- ½ tsp. cumin
- 6 oz. corn tortilla chips
- 2 liters of chicken broth
- 1 avocado, medium diced
- Coriander sprigs
- Salt and pepper to taste
- Place the olive oil over medium heat in a large pot. Add tomatoes, tomatillos, onion, both peppers, garlic, oregano and cumin. Sauté for 15 minutes until tender.
- Add 5 ounces of tortilla chips to the pot with the chicken broth and bring to a boil. Once the soup comes to a boil, lower the heat to a simmer and cook for 10 minutes. Season with salt and pepper.
- Place the soup in a blender and blend until very smooth. Return the soup to the pot and bring it back to a boil and add additional seasonings to taste.
- Serve the soup in a bowl and garnish with the reserved tortilla chips, a drizzle of Cacique® Crema Mexicana, crumbled Cacique® Queso Fresco, avocado and a sprig of cilantro.