Soups & Stews
Authentic Tortilla Soup with Pasilla Chiles
Ingredients
- 12 corn tortillas Salt Lime
- 1 white onion sliced
- 4 garlic cloves whole
- 3 dried pasilla chille’s
- 1-15oz can quality tomatoes
- 1 tbls vegetable oil
- 1 lb chicken breast or thighs
- 6 cups vegetable broth
- 1 tbls Mexican oregano
- 1 large sprig epazote
- 2 bay leaves Salt
- 6oz queso fresco
- 2 avocados cut into cubes
- 1/2 cup cilantro chopped
- 2 limes
Directions
- 1
Heat the oven to 425F. Cut the tortillas in thirds, then cut crosswise into very thin strips. Cover a large baking sheet with aluminum foil and spray with oil. Add the tortilla strips and toss to coat with the oil evenly.
- 2
Spread in a single layer and sprinkle with lime and salt. Bake about 8 minutes, give it a good stir, and continue to bake checking every 3 minutes until the tortilla strips are golden brown.
- 3
When done add to a big bowl They will continue to crisp as they cool. In a small pan, roast the pasilla chili for about two minutes until soft. Set aside. In a large stock pot add the vegetable oil, garlic, and onion and sauté until tender.
- 4
Add garlic and onion to a food processor, add the tomatoes, and the pasilla chili. Process down into a nice thick purée. Add the purée to a stockpot along with the chicken and stir consistently until purée has reduced to a tomato paste consistency.
- 5
About 10 minutes. Remove the chicken and add the broth, Mexican oregano, epazote, and bay leaf. Add salt to taste then simmer 20-30 minutes. While the soup simmers shred the chicken and add it back into the pot.
- 6
Continue to simmer for another 5-10 minutes To serve Add avocado and cheese to a bowl. Ladle a nice helping of the soup then garnish with the tortilla chips and cilantro.
- 7
Serve with a slice of lime.
