Learn to make the best authentic Mexican tortilla soup. Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. In Mexico, especially in the center of the country, tortilla soup is very popular. It is made with a base of freshly fried and warm tortilla strips, but there are also many variations of it.
This recipe is served with avocado, Mexican cheese, and fresh cream, an absolute delight!
This soup will take you all the way to Mexico and you will not be able to stop eating it. Let's take a look:
Vegetable oil as needed
12 corn tortillas, cut into strips
3 pasilla chilis, seeded
2 tomatoes, seeded and chopped
½ large onion, chopped
1 clove garlic
¼ teaspoon dried oregano
4 cups water
4 teaspoons chicken bouillon granules
1 sprig of fresh parsley
1 avocado - peeled, pitted, and diced
¾ cup diced cotija cheese
2 tablespoons fresh cream
Heat oil in a large pan over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
Fry pasilla chiles in the same pan, being careful not to burn them until browned, about 2 minutes. Remove from oil and drain on paper towels.
Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
Heat 1 teaspoon of oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat for about 15 minutes. Remove from heat and discard parsley.
Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese.
Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.
Enjoy this flavorful recipe of tortilla soup, take a picture, and tag us on Instagram @clocfood