Tortilla Soup

Sopa de tortilla

Ingredients13

• corn tortillas6
• vegetable oil120 ml
• ripe tomatoes400 g
• white onion80 g
• garlic2 cloves
• dried pasilla chiles2
• chicken broth1 L
• epazote2 sprigs
• salt1 tsp
• avocado1
• queso fresco80 g
• Mexican crema60 ml
• lime1

Method

1. Cut the tortillas into thin strips. Heat the oil in a skillet and fry the strips until crisp and golden, then drain on paper towels.
2. Stem and seed the pasilla chiles. Toast them briefly in a dry pan until fragrant, then soak in hot water for 10 minutes.
3. Blend the tomatoes, onion, garlic, and soaked chiles with a splash of their soaking water until smooth.
4. Strain the puree into a pot with a little of the frying oil and cook over medium heat, stirring, until it darkens and thickens, about 8 minutes.
5. Add the chicken broth, epazote, and salt. Simmer gently for 15 minutes, then remove the epazote.
6. Ladle the soup into bowls, top with tortilla strips, diced avocado, crumbled queso fresco, and a spoon of crema, and serve with lime wedges.