Sopa De Tortilla Recipe
pasilla chile, roasted tomato chicken broth, avocado, tortillas, crema
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Ingredients
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Main Ingredients
Spices and Seasoning
Method
Preparation
Prepare Pasilla Chiles
Char the pasilla chiles over an open flame or in a dry skillet until blistered. Remove the stem and seeds, then soak them in warm water for about 15 minutes until softened.
Roast Tomatoes
If not already roasted, place whole tomatoes on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20-30 minutes until the skin is charred and the tomatoes are soft.
Make Tortilla Strips
Cut the tortillas into strips (about 1 inch wide). Heat a skillet with oil over medium heat and fry the tortilla strips until golden and crispy. Remove and drain on paper towels.
Prepare Avocado
Cut the avocado in half, remove the pit, and slice it into thin wedges.
Cooking the Soup
Blend the Base
In a blender, combine the softened pasilla chiles, roasted tomatoes, cumin, salt, and pepper. Blend until smooth, adding a little chicken broth if needed to help the blending process.
Simmer the Broth
In a large pot, heat the remaining chicken broth over medium heat. Add the blended mixture and stir well. Bring it to a gentle simmer for 15-20 minutes to allow the flavors to meld together.
