Chicken tomato broth, with a few chipotle peppers, served with julienned crispy corn tortilla chips, crema (Mexican sour cream), grated feta cheese, diced avocados and sauteed dry pasilla pepper.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Sauté Aromatics

Add the diced tomatoes, chicken broth, chipotle peppers, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

Add Tomatoes and Broth

Stir in the shredded chicken and let it simmer for another 5 minutes, allowing the flavors to meld.

Add Chicken

While the soup is simmering, preheat the oven to 375°F (190°C). Cut the corn tortillas into thin strips, and arrange them on a baking sheet. Bake for 10-12 minutes or until crispy.

Prepare Tortilla Chips

In a small pan, lightly sauté the sliced pasilla pepper until it becomes tender and slightly charred.

Sauté Pasilla Pepper

Ladle the hot soup into bowls and top each serving with crispy tortilla chips, a dollop of crema, grated feta cheese, diced avocado, and sautéed pasilla pepper.

Assemble the Soup

Olive oil

tortilla soup

Recipe information

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