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

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.