Main course
Red Chilaquiles
Red chilaquiles coat crisp corn tortillas in guajillo tomato sauce. Top with Mexican crema, queso fresco and avocado, then serve straight away.
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Tortilla Soup
This tortilla soup pairs tomato, pasilla and ancho chile broth with oven-cooked chicken. Heat the chiles to release their aroma before blending them with vegetables and chicken broth.
Contrasting toppings
Place fried tortillas, Panela, avocado and chicken in the bowls before adding broth. Finish with sour cream, cilantro and lime. Serve promptly to keep texture in the tortillas. You can also freeze the soup in portions.
🥄 15 min.
🔥 25 min.
🍽️ 6 servings
Ingredients
Broth
Garnish
Steps
Freezes well in 500 ml portions.
Broth
Chicken
🍗
Save the chicken juices to add to the soup.
Serving
🫠
Serve quickly before the tortillas get too soft.
Recommendations
Side Dish
Frijoles Refritos
Make refried beans with canned pinto beans, chili and cumin. Mash to your preferred texture, then add lime and cilantro off the heat for freshness.
Main course
Black bean and vegetable tacos
Vegetarian taco filling with black beans, mushrooms and zucchini. Cumin, smoked paprika and lime season the pan-cooked vegetables for ten tacos.
Side dish
Creamy Avocado Dip
Creamy avocado dip with jalapeño, cilantro and lime. Blend until smooth and add water gradually for a dip to serve with tacos, corn chips or vegetables.
© 2026 Québec | Kévin St-Amand | ☁️
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