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Easy Tortilla Soup

20 mins
30 mins
Low
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Enjoy this tortilla soup with pasilla chili and guajillo, it is absolutely delicious. The origin of the tortilla soup comes from pre-Hispanic times, where it was sought to eat softer foods when chewing them, so you will love its millenary flavor. This rich tortilla soup is a dish to enjoy piping hot.
Learn more about Brenda Villagomez

Ingredients

6 portions
  • vegetable oil, to fry
  • 3 cups corn tortillas, cut into strips
  • 2 cloves garlic
  • 1/4 onions
  • 6 tomatoes, In rooms
  • 5 pasilla chiles, without tail, without seeds or veins
  • 5 guajillo chiles, without tail, without seeds or veins
  • 1/4 cups epazote, leaves
  • 1 cup chicken broth, for the sauce
  • 2 tablespoons vegetable oil, for the sauce
  • 2 1/2 cups chicken broth
  • salt
  • pepper
  • sour cream, To accompany
  • panela cheese, To accompany
  • avocado, To accompany
  • epazote, to decorate

Preparation

In a saucepan with hot vegetable oil, fry the corn tortilla strips over medium heat little by little. Make sure that the oil does not overheat, otherwise the tortilla will not be crispy and will only burn. Drain on absorbent paper and reserve.
In a large skillet, roast the garlic along with the onion and tomatoes in quarters until the skin begins to have a dark color.
Add the pasilla chili and the guajillo chili, toast over low heat for a few minutes without stopping moving.
Add the epazote and the chicken broth, cook until the chicken broth begins to bubble. Remove from heat. Blend until you get a thick sauce.
In a saucepan with vegetable oil, pour the blended sauce and add more chicken broth to dilute the thickness of the ingredients. Season with salt and pepper. Cook 15 minutes over low heat.
To serve the tortilla soup, first pour a little chilli broth into a soup plate and then add fried tortilla.
Accompany with sour cream, panela cheese, avocado and epazote leaves. Enjoy hot!

PRESENTATION

Accompany with sour cream, panela cheese, avocado and epazote leaves.

TIPS

For the tortilla to have a perfect crunch, place the cold tortillas separated on a tray or board and let them air for a minimum of 12 hours in the open air.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
176.6
kcal
8.83%
Carbohydrate, by difference
27.1
g
9.03%
Protein
4.2
g
8.4%
Total lipid (fat)
6.3
g
9.69%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (2)
Kimy Torres
29/03/2021 19:45:06
Muy rica! Y fácil de hacer.
Erii Mateo
21/08/2020 12:44:53
Muy buena receta 💖

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