Ingredients
Scale
- 8 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried epazote (optional)
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- 1/4 cup vegetable oil (for frying tortillas)
- 1/4 cup queso fresco, crumbled
- Chili oil, for drizzling (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss garlic cloves with 1 tablespoon olive oil and roast for 20 minutes, or until soft and golden. Let cool slightly.
- While garlic roasts, heat vegetable oil in a small skillet over medium-high heat. Fry tortilla strips until golden brown and crispy. Drain on paper towels. Season with salt.
- In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add roasted garlic to the pot and mash with a fork or potato masher. Cook for 1 minute, stirring constantly.
- Pour in chicken broth and stir in smoked paprika and epazote (if using). Bring to a simmer.
- Season with salt and pepper to taste. Simmer for 10 minutes to allow flavors to meld.
- Ladle soup into bowls. Top with crispy tortilla strips, crumbled queso fresco, and a drizzle of chili oil (if using).
Notes
For a vegetarian version, substitute vegetable broth for chicken broth. To make it vegan, omit the queso fresco or substitute with a plant-based cheese. Add a squeeze of lime juice for extra brightness. For a spicier soup, add a pinch of cayenne pepper or a few drops of hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg