Egg Tortilla Soup Recipe
Those who enjoy a hearty soup at lunchtime will surely appreciate the recipe I'm sharing today. It captures the essence of the egg tortilla, lending the broth a distinct and delightful flavor.
Servings: 6
Calories: 188kcal
Ingredients
- 8 cups chicken broth
- 1 cup potatoes diced
- 1 cup cassava diced or 1 green plantain, diced
- ½ onion grated or finely chopped
- 1 cup criolla potatoes diced
- 1 small carrot diced
- ¼ bell pepper finely chopped
- 1 sprig of cilantro finely chopped
- 1 garlic clove minced
- 5 small eggs
- Salt cumin, saffron, and pepper to taste
Instructions
- In a large pot, sauté garlic, bell pepper, and onion until translucent. Then, add the chicken broth. Once boiling, add all vegetables, potatoes, and cassava.
- Season with salt, cumin, pepper, and other desired spices. For a color boost, add a pinch of saffron or colorante.
- Simmer on medium heat for 30 minutes or until soup ingredients are tender.
- While the soup is boiling, whisk eggs in a bowl with a pinch of salt and pepper. In a separate pan, pour spoonfuls of the whisked eggs to form tortillas. Cut them if they're too large.
- Once the soup has cooked, add the tortillas and simmer for an additional two minutes.
- Serve hot, garnished with chopped cilantro and accompanied by white rice.
Enjoy!
Nutrition
Calories: 188kcal | Carbohydrates: 29g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1216mg | Potassium: 754mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2080IU | Vitamin C: 51mg | Calcium: 63mg | Iron: 2mg