Authentic Tortilla Soup with Pasilla Chiles

Serves

6-Apr

Prep Time

15 min

Total Time

45 min

Main Course

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American 🇺🇸

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Learn how to make authentic Tortilla Soup with Pasilla Chiles, a warm and flavorful Mexican dish that‚‘s perfect for any season. This recipe features a rich and smoky broth, tender chicken, and crispy tortilla chips, topped with fresh garnishes like queso fresco, avocado, and lime. üç≤ The homemade tortilla chips in this recipe are not only perfect for the soup but also make a delicious snack on their own or a great addition to other dishes like nachos or dips. Pro tip: Make extra chips to enjoy throughout the week‚Äîthey're incredibly versatile and pair well with guacamole, salsa, or even as a crunchy salad topper! üåü

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

Video

Directions

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.
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.
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.
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.
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.
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.
Serve with a slice of lime.