Ingredients
4
4 servings
- •vegetable oil, or as needed
- •12 (6 inch) corn tortillas, cut into strips
- •3 dried pasilla chile peppers, seeded
- •2 tomatoes, seeded and chopped
- •0.5 large onion, chopped
- •1 clove garlic
- •0.25 teaspoon dried oregano
- •1 teaspoon vegetable oil
- •4 cups water
- •4 teaspoons chicken bouillon granules
- •1 sprig fresh parsley
- •1 avocado - peeled, pitted, and diced
- •0.75 cup diced cotija cheese
- •2 tablespoons crema fresca (fresh cream)
Instructions
- Heat 1 cup oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Drain on paper towels.
- Fry pasilla chiles in the same pan until browned, about 2 minutes, being careful not to burn them. Drain on paper towels.
- Transfer one fried pasilla pepper to a blender. Add tomatoes, onion, garlic, and oregano; blend until smooth. Strain through a sieve into a bowl.
- Heat 1 teaspoon oil in a saucepan over medium heat. Add blended tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in bouillon granules and parsley. Reduce the heat to low, cover, and simmer until flavors are well combined, about 15 minutes. Remove from the heat and discard parsley.
- Divide fried tortilla strips among four bowls. Ladle soup over tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add a dollop crema to each bowl.
Nutritional Facts
Per 4 servings
- Calories: 944
- Carbohydrate: 52g
- Fat: 80g
- Fiber: 14g
- Protein: 13g
- Sugar: 6g
Related Recipes
Mexican Bean and Tortilla Soup (Sopa Tarasca)
Easy Mexican Tortilla Soup
Mexican Chicken Tortilla Soup
Spicy Mexican Tortilla Soup
"Dry" Mexican Noodle Soup (Sopa Seca de Fideos)
Mexican Sopes
Sopa De Lima (Mexican Lime Soup)
Pressure Cooker Tortilla Soup
Mexican Noodle Soup (Sopa de Fideo)
Dump-and-Go Instant Pot Tortilla Soup
Mexican Rice Soup (Sopa Aguada de Arroz)
