Tortilla Soup Recipe
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.
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Ingredients
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Soup Base
Toppings
Method
Soup Preparation
Add Tomatoes and Broth
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 Chicken
Stir in the shredded chicken and let it simmer for another 5 minutes, allowing the flavors to meld.
Topping Preparation
Prepare Tortilla Chips
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.
Sauté Pasilla Pepper
In a small pan, lightly sauté the sliced pasilla pepper until it becomes tender and slightly charred.
Serving
Assemble the Soup
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.