authentic mexican tortilla soup.
Ingredients
- 10 corn tortillas, cut into thin strips
- 1/2 cup oil for frying the tortillas
- 2 pasilla chiles, one thinly sliced for frying for a garnish
- 1 ancho chile
- 3 cloves garlic
- 1/2 onion
- 1 lb tomatoes
- 3 Epazote sprigs (substitute Cilantro if not available)
- 7 cups chicken stock
- 3/4 tsp plus more if needed chicken bullion
- salt to taste
Garnishes
- 1 avocado, sliced
- queso fresco, crumbled
- mexican crema or sour cream
- 2 chicken breast, shredded or torn in pieces (optional)
Instructions
- Thinly slice your tortilla strips the day before and allow to sit at room temperature to dry out a little.
- Remove the seeds and stems from the chiles. Bring a small saucepan of water to a boil and remove from the heat. Add the chiles, reserving one to cut into pieces to fry, and allow to soften about 20 minutes.
- While the chile is softening, add about 1/2 inch of oil to a pan or skillet and in batches quickly fry your tortilla strips until they have browned being careful not to burn. Remove from the oil and drain on paper towels. Add the chile that you sliced into small pieces and quickly fry and remove to prevent overcooking, as it will burn fast. Drain and set aside.
- Add the tomato, onion, garlic, the chiles, a handful of the fried tortilla strips and some of the water that you soaked the chile in to a blender or to a Nutribullet if using. If you use a blender you will need to strain the sauce. Add the sauce to the oil you fried the tortilla strips and add 3/4 teaspoon chicken bullion. Simmer in the oil for about 20 minutes. Add the chicken stock and the epazote and simmer an additional 20 minutes. Check for seasoning and add more chicken bullion if needed. Cook an additional 10 minutes.
- To serve: If using chicken breast add a little to the bottom of each bowl, then top with a handful of the tortilla strips. Ladle the broth over the chicken and tortilla strips. Garnish with Queso Fresco, the fried chile, avocado slices or chunks, Mexican Crema or Crème Fraiche and a little cilantro if you like. Enjoy!