A creamy, fluffy, nougat-like sweet treat may be made using just five ingredients in this divinity recipe! If you want, add walnuts that have been chopped. Put the candy in an airtight container for storage.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 5 dried red chile pepper pods
- 5 tomatoes, cut into wedges
- 1 small onion, cut into wedges
- 1 cube chicken bouillon
- 4 teaspoons dried oregano
- 2 teaspoons ground thyme
- salt and ground black pepper to taste
- vegetable oil as needed
- 4 corn tortillas, cut into strips
- ΒΌ cup Mexican crema, or to taste
- 2 limes, cut into wedges
- 1 avocado, cubed
Instructions
- Bring a pot of water to a boil over high heat. Add chile peppers and boil until soft, about 10 minutes. Transfer peppers to a dish and let cool slightly, about 5 minutes; reserve chile water. Remove and discard stems and seeds from peppers, keeping a few seeds if you like a spicy soup.
- Combine chiles, tomatoes, onion, bouillon, oregano, and thyme in an electric blender; add as much reserved chile water as possible to fill line. Blend until liquefied.
- Strain chile mixture into a large pot. Add remaining chile water, adding additional water if necessary. Bring to a boil over high heat. Reduce heat to low and let simmer, 20 to 30 minutes. Season with salt and pepper.
- Heat oil in a pan over medium heat. Fry tortilla strips in the hot oil under golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate to absorb excess oil.
- Distribute soup evenly between serving bowls and garnish with fried tortilla strips, crema, lime wedges, and avocado.
- You can substitute sour cream for Mexican crema.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 11 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 364 mg |
| Sugars | 7 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |