Tortilla Soup with Chicken Broth

Name: Tortilla Soup with Chicken Broth
Prep time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 15 corn tortillas; 3 tomatillos, ripe; 1/2 white onions; 2 cloves garlic; 2 sprigs epazote; 6 cups chicken broth; 3 ancho chiles; 250 grams queso fresco, (in cubes); 1 avocado, in cubes; 1/2 cups corn oil; 1 cup thick cream; 1/2 tablespoons salt; 1/4 tablespoons pepper; 1 tablespoon granulated beef bouillon; 1 pasilla chile

Eva Yerith Gonzalez Lopez

This is my version of tortilla soup; unlike many other tortilla soup recipes, this one I present is not made with beef broth, but with chicken.

Reviewed by Editorial Team of Kiwilimón

Published: 17-06-2011

Preparation

45 mins

Medium

Cut the tortillas into strips and fry them in the oil until golden. Drain and set aside. Lightly toast one of the ancho chiles and the pasilla chile in a pan over low heat, remove from heat, remove the seeds, tear them apart, and soak them in warm water for 15 minutes. Blend the toasted chiles with the tomato, garlic, onion, and a little water (just to help the blender). In a saucepan with a tablespoon of hot oil, add the blended and strained mixture. Add the epazote and in about 10 minutes, add the broth and season (salt, pepper, and bouillon). Let it boil for about 15 minutes. Cut the remaining ancho chiles into rings, discarding the seeds and veins, and fry them in oil, strain them, and let them rest for a few minutes.