Sopa de Tortilla
Soups · Serves 6 · Prep 20 min · Cook 35 min · Total 55 min
A charred tomato and pasilla chile broth poured over crisp tortilla strips, avocado and fresh cheese right at the table. Add the broth at the last moment so the strips keep a little crunch.
Ingredients
- 8 corn tortillas, cut in 1/4-inch strips
- 1/2 cup vegetable oil, for frying
- 2 dried pasilla chiles, stemmed and seeded (or ancho chiles)
- 3 roma tomatoes
- 1/2 white onion
- 2 clove garlic
- 6 cup chicken broth
- 1 sprig epazote (or 2 sprigs cilantro)
- 1 tsp kosher salt, plus more to taste
- 2 cup shredded cooked chicken (optional)
- 1 ripe avocado, diced
- 1 cup crumbled queso fresco
- 1/2 cup Mexican crema
- 2 limes, cut in wedges
Steps
- Heat the oil in a deep skillet over medium-high heat. Fry the tortilla strips in batches until golden and crisp, about 2 minutes, then drain on paper towels and salt lightly.
- Snip one pasilla into rings and fry them in the same oil for 10 to 15 seconds, until crisp; set aside for garnish. Pour off all but 1 tablespoon of oil.
- Soak the second pasilla in hot water for 10 minutes. Meanwhile, char the tomatoes, onion and garlic in a dry skillet until blackened in spots, 8 to 10 minutes.
- Blend the soaked chile, charred vegetables and 1 cup broth until smooth.
- Heat the reserved tablespoon of oil in a soup pot over medium-high heat. Pour in the purée and fry, stirring, until it darkens and thickens, about 5 minutes.
- Add the remaining broth and the epazote, simmer 15 minutes, and season with salt.
- Divide the tortilla strips, chicken, avocado and queso fresco among bowls. Ladle the hot broth over at the table and top with crema, the fried chile rings and a squeeze of lime.