Bangladeshi Style Tortilla Soup

Ingredients

In this Bangladeshi adaptation of Sopa de Tortilla, we incorporate traditional Bangladeshi spices and ingredients to infuse the soup with a unique flavor profile. Mustard oil and green chilies are added to give the soup a spicy kick, while the use of turmeric adds a warm and earthy note. Additionally, we garnish the soup with fresh cilantro and lime, which are commonly used in Bangladeshi cuisine. We alse have the original recipe for Sopa de tortilla, so you can check it out.

• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 4 tomatoes, diced 4 tomatoes, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt to taste Salt to taste
• 4 corn tortillas, cut into thin strips 4 corn tortillas, cut into thin strips
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 6g
• Protein: 4g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a large pot over medium heat.
2. 2.
   Add chopped onions, minced garlic, and green chili. Sauté until onions turn translucent.
3. 3.
   Sprinkle cumin powder, coriander powder, and turmeric powder. Stir well to coat the onions.
4. 4.
   Add diced tomatoes and cook until they soften.
5. 5.
   Pour in vegetable broth and season with salt. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
6. 6.
   While the soup simmers, preheat the oven to 180°C (350°F).
7. 7.
   Place the tortilla strips on a baking sheet and bake for 10-12 minutes until crispy.
8. 8.
   Once the soup is ready, blend it using an immersion blender or transfer it to a blender and blend until smooth.
9. 9.
   Ladle the soup into bowls and top with crispy tortilla strips and chopped cilantro.
10. 10.
    Serve hot with lime wedges on the side.

Treat your ingredients with care...

• Mustard oil — Mustard oil adds a distinct flavor to the soup. If you can't find mustard oil, you can substitute it with vegetable oil, but the flavor will be slightly different.
• Green chili — Adjust the amount of green chili according to your spice preference. Add more for extra heat or reduce it for a milder version.

Tips & Tricks

• To make the tortilla strips extra crispy, brush them with a little oil before baking.
• For a heartier version, you can add cooked black beans or grilled chicken to the soup.
• Adjust the spice level by adding more or less green chili.
• Squeeze fresh lime juice over the soup just before serving to enhance the flavors.
• Serve the soup with a side of warm naan bread or rice for a complete meal.

Serving advice

Serve the Bangladeshi Style Tortilla Soup hot in individual bowls. Garnish each bowl with a generous amount of crispy tortilla strips and freshly chopped cilantro. Place lime wedges on the side for squeezing over the soup, allowing each person to adjust the tanginess according to their taste.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk or yogurt on top of the soup before adding the tortilla strips and cilantro. This will create an attractive visual contrast and add a creamy element to the dish.