This rich soup is ideal for lunch time. Made with a rich broth of tomato and wide chili and accompanied with tortillitas cheese and cream that make it unique, do not stop trying it.
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Ingredients4 portions
Preparation
Blend the tomato, onion, garlic, chilies, 3 tortillas and the epazote with a little chicken broth, until the mixture is very smooth.
In a saucepan, heat oil and add the sauce and the rest of the chicken broth. Cook on low heat for 20 minutes. Season
Serve with fried tortilla strips, cream, cheese and pasilla chili.
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