Tortilla Soup

Miss Mevi´s Tortilla Soup - Corn chips soupGood morning!

I hope you all have a great Monday! Today’s recipe it’s one of my favorites, it’s both really easy to prepare and also really tastes good. And it’s also a very common dish, but not everyone knows how to make it. You’ll be amazed for how easy it is.


  • 2 tablespoons oil
  • 1 ½ cup white onion (pearl) diced
  • 1 bunch of chives or green onions, finely chopped
  • 1 bunch cilantro, finely chopped
  • 2 jalapeno or chili peppers, seeded and without membranes, diced
  • 4 cloves of garlic, crushed
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 6 tomatoes, roma variety, peeled and diced, 2 cups
  • 2 cups chicken or turkey broth
  • 2 cups tomato juice
  • 4 cups turkey or chicken, shredded
  • ½ cup lemon juice – 2 large lemons
  • Salt and pepper to taste

To accompany: grated or shredded cheese, tortilla chips, avocado, chopped cilantro, chopped green onion and lemon slices


  • In a large soup, pot heat the oil, add the chopped onion, chopped chives or green onions, chopped cilantro, chopped jalapenos or chilies, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and simmer for about 10 minutes.
  • Add the chopped tomatoes and simmer for 10 minutes.
  • Add the chicken or turkey, tomato juice and shredded turkey or chicken. Bring to a boil, reduce heat and simmer for 10 minutes.
  • Add the lemon juice and remove from heat.

Serve accompanied with grated or shredded cheese, tortilla chips, avocado, cilantro, green onion and lemon slices.

This corn ships soup is great for a cool weather. Let me know how did you like it.

Until the next time!

#MissMevi #AvocaTips #Recipe

Original source:

Ecuadorian potato, cheese and avocado soup.

Miss Mevi potato and cheese soup, also known as locro.Good morning!

For this cold weather hot soups are the best food you can eat! Today’s recipe is an ecuadorian soup called “locro”. It’s a traditional Ecuadorian soup made with potatoes, onion, cheese and avocado.

Yield: For 8-10 people

  • 10 medium sized potatoes, peeled and chopped into small and large pieces
  • 2 tablespoons oil
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 2 tsp cumin
  • 1 tsp achiote powder
  • 7 cups of water
  • 1 cup of milk or more
  • 1 cup grated or crumbled cheese (quesillo, queso fresco, mozzarella or monterey jack)
  • 1 bunch of cilantro, leaves only, minced
  • Salt to taste

To serve:

  • 1 cup of queso fresco, feta cheese, or grated mozzarella
  • Maiz tostado or cancha corn nuts
  • Chopped cilantro and green onions
  • Avocados, sliced or diced
  • Ecuadorian aji hot sauce


  • Prepare a base for the soup by heating the canola oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder.
  • Cook, stirring frequently, until the onions are tender, about 5 minutes.
  • Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.
  • Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
  • Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.
  • Add salt to taste
  • Add the grated cheese and cilantro, mix well, and remove from the heat.

Serve warm with the avocados, scallions, cheese and aji hot sauce.

I really hope you enjoy it. I love this soup!

Until the next time!

#MissMevi #AvocaTips #Recipe

Original source: