Recipes

Tortilla soup with Pasilla chile

Cook Time

20 min

Total Time

50 min

Servings

4

Tortilla soup with Pasilla chile

I’ve been making tortilla soup for a long time. I have a couple recipes I make often (The other soup recipe is also on this site and is more decadent). This tortilla soup is a true classic. It is simple yet very flavorful. The Mexican oregano and Epazote leaves add to the authenticity while the pasilla chili and queso fresco are true classic ingredients.The flavors in this soup really benefit from the simmering at the end.

Tortilla soup with Pasilla chile

I’ve been making tortilla soup for a long time. I have a couple recipes I make often (The other soup recipe is also on this site and is more decadent). This tortilla soup is a true classic. It is simple yet very flavorful. The Mexican oregano and Epazote leaves add to the authenticity while the pasilla chili and queso fresco are true classic ingredients.The flavors in this soup really benefit from the simmering at the end.

Servings

4

Total Time

50 min

Ingredients:

6 corn tortillas 

Salt 

Lime

1 white onion sliced 

4 garlic cloves whole 

2 dried pasilla chille’s

1 15oz quality tomatoes 

1 tbls veg oil

6 cups good broth 

2 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:

Preheat oven to 400 degrees. 

Cut tortillas into thin strips then cut them in thirds. Spray a baking sheet with cooking spray. Spread the strips in a single layer on a baking sheet sprinkle generously with lime and then the salt. 

Bake about eight minutes, give the strips a good toss, then bake for another 6-8 minutes until crispy. They will continue to crisp up while they cool.


In a small cast iron pan roast the pasilla chili for about two minutes until soft. Set aside.

 

In a small pan add the vegetable oil, garlic, and onion and sauté until tender.

Add garlic and onion mixture to a food processor, add tomatoes, and add the pasilla chili. 

Blend into a nice thick purée. 


Add another tablespoon of oil to a stockpot then add the purée and stir consistently until purée has reduced to a tomato paste consistency. About 10 minutes. 

Add the broth, Mexican oregano, epazote, and bay leaf. Add salt to taste then simmer 20-30 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. Serve with a slice of lime. 

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