Sopa Azteca with Pasilla Chile

Jessica Alcántara
The Sopa Azteca with Pasilla Chile has its traditional origin in Tlaxcala, it is a dish made with a tomato and pasilla chile broth flavored with garlic, onion, and a touch of fresh epazote. This delicious broth is served with strips of fried corn tortillas accompanied by fresh cheese and cream. This delicious Sopa Azteca with Pasilla Chile is ideal for any occasion. The recipe is so easy and quick that you will love it. The best part is that you can adapt it to the ingredients you have and add whatever you like the most.
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Ingredients
5
Servings
  • 2 cloves garlic
  • 1/2 white onions, cut into pieces, for broth
  • 4 tomatoes, Roasted. for the broth
  • 2 pasilla chiles, seedless, deveined, and soaked, for broth
  • 1 guajillo chile, seedless, deveined, and soaked
  • 8 cups chicken broth
  • 1 cup corn tortillas, roasted on the griddle
  • 1 pinch salt
  • 1 tablespoon vegetable oil
  • 3 leaves fresh epazote
  • 1 cup corn tortillas, cut into strips and fried
  • 1 cup queso fresco, cut into cubes
  • 1/4 cups pasilla chile, sliced into rings and fried
  • 1 avocado, sliced and cut into fan or cubes
  • 1/2 cups sour cream, for serving
Preparation
15 mins
25 mins
Low
  • For the broth, blend the garlic, onion, tomato, pasilla chile, guajillo chile, chicken broth, tortilla, and a pinch of salt.
  • Heat oil in a small pot over medium heat, fry the previous preparation, and add the sprigs of epazote, cook the broth for 10 minutes so that the tomato cooks.
  • Serve the preparation in a deep plate, add the corn tortillas, fresh cheese, pasilla chile, avocado, and a touch of sour cream. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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