Tortilla Soup with Pasilla Chile

Jessica Alcántara
Got cooking fatigue? Worry no more! This tortilla soup with pasilla chile is here to save the day and impress your family with its delish flavor. A cooking time of 35 minutes and few basic ingredients like tortillas, salt, chicken broth, fresh epazote, tomatoes, and guajillo chiles is all you need to prepare this drool-worthy recipe!
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Ingredients
5
Portions
  • 2 cloves garlic
  • 1/2 white onions, cut into chunks, for the tortilla soup
  • 4 tomatoes, for the tortilla soup
  • 2 pasilla chiles, trimmed, seeded, and rehydrated, for the tortilla soup
  • 1 guajillo chile, trimmed, seeded, and rehydrated
  • 8 cups chicken broth
  • 1 cup corn tortillas, toasted
  • 1 pinch salt
  • 1 tablespoon vegetable oil
  • 3 leaves fresh epazote
  • 1 cup corn tortillas, fried and cut into thin strips
  • 1 cup queso fresco, cut into small-sized cubes
  • 1/4 cups pasilla chile, fried, cut into rings
  • 1 avocado, fanned or cut into cubes
  • 1/2 cups sour cream, for garnish
Preparation
15 mins
25 mins
Easy
  • For the tortilla soup: In a blender, combine garlic, onion, tomato, pasilla chile, guajillo chile, chicken broth, tortilla, and salt and blend until smooth.
  • In a small pot, heat oil over medium heat and fry previous mixture. Add epazote leaves and cook for 10 minutes until tomato is cooked through.
  • Serve tortilla soup with chile pasilla in a soup bowl. Garnish with tortilla strips, queso fresco, pasilla chile, avocado, and a touch of sour cream.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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