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Easy Tortilla Soup

20 mins
30 mins
Low
650
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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
  • enough vegetal oil, to fry
  • 3 cups corn tortilla, cut into strips
  • 2 cloves garlic
  • 1/4 onions
  • 6 tomatoes, In rooms
  • 5 pasilla chili peppers, without tail, without seeds or veins
  • 5 guajillo chilies, without tail, without seeds or veins
  • 1/4 cups epazote, leaves
  • 1 cup chicken soup, for the sauce
  • 2 tablespoons vegetal oil, for the sauce
  • 2 1/2 cups chicken soup
  • to taste salt
  • to taste black pepper
  • enough sour cream, To accompany
  • enough panela cheese, To accompany
  • enough avocado, To accompany
  • enough 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
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Erii Mateo
21/08/2020 12:44:53
Muy buena receta 💖

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