Mexican Tortilla Soup with Cheese

Summary

Ingredients

• 1 liter meat broth
• 2 cloves garlic
• 1 tablespoon, heaped tomato paste
• 2 handfuls tortilla chips
• 2 handfuls Gouda, grated
• 2 teaspoons paprika powder, noble sweet
• 2 teaspoons oregano, dried and grated
• 1 teaspoon cumin powder
• 1 tablespoon flour
• 1 tablespoon olive oil
• 1 chili powder or cayenne pepper
• 1 small onion (s)

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Instructions

1. Finely dice the onion and garlic cloves and place in a small saucepan with the olive oil.
2. Let it brown lightly over medium heat, add the tomato paste and then dust with the flour. Stir everything briefly and let it brown slightly. Then deglaze with the meat stock.
3. Add paprika powder, oregano and cumin, carefully add chili powder or cayenne pepper. It is possible that even more heat is released when cooking. Simmer on low heat for 15-20 minutes.
4. While the soup is simmering, prepare 2 soup bowls and fill them halfway and in layers with tortilla chips and cheese. Then take the pot off the heat, season with salt and chili powder or cayenne pepper and let the soup cool down a little. Then put the soup in the bowls until they are at least ¾ full.
5. Now you need a sense of time: The tortilla chips should become soft and the soup should soak up a bit, but not become mushy or dissolve. If you wait too long, you only have a mushy mass in front of you, which certainly doesn`t taste any worse, but is devoid of any aesthetics or texture. My estimate is 3-5 minutes before you can eat. After 10 minutes it becomes critical.
6. If you like, you can also add fresh chillies or jalapeños instead of powder and cook them with them, or simply spice them up with hot sauces as you like.