Cheesy Mexican Tortilla Soup with Broken Spaghetti and Tortilla Chips that will certainly keep you warm, cozy, and satisfied.
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 4 to 6
50 mL olive oil
100 grams onion, minced
20 grams garlic, minced
250 grams ground beef or ground chicken
20 grams Cajun seasoning
15 grams cumin
1 can red kidney beans or chickpeas in can
100 grams celery, diced
100 grams carrots, diced
250 grams diced tomatoes
2 liters water or stock
200 grams leftover uncooked pasta
salt and pepper, to taste
For the garnish
200 grams mozzarella cheese, grated
100 grams sour cream
1 pack tortilla chips
1 wedge lime
1. In a stockpot, heat the olive oil and sauté the onions, garlic, and minced beef. Season with Cajun spice and cumin, then add the kidney beans, diced celery, diced carrots, and diced tomatoes. Continue stirring.
2. Add the water or stock and cover the pot until it boils. Add the pasta, and continue simmering until the pasta is cooked.
3. To serve, place in individual bowls. Top with grated cheese, sour cream, and tortilla chips. place a wedge of lime on the side to finish.
You may opt to use ground chicken instead of beef or canned chickpeas instead of kidney beans. You can also opt to add avocado, if desired.
Recipe by Chef Rob Lau and Chef Mike Toledo
This recipe was originally published in the April-May 2017 issue of Breakfast Magazine.