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Tortilla Soup

Yields8 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
Ingredients
 1 Chile ancho, seeds and stems removed
 1 Chile pasilla, seeds and stems removed, divided
 1 Chile guajillo, seeds and stem removed
 3/4 cup plus 1 tablespoon vegetable oil, divided
 10 El Comal corn tortillas, sliced in thin strips
 10 Roma tomatoes, halved
 ½ medium white onion, roughly chopped
 3 large garlic cloves
 1 tbsp chicken or vegetable bouillon
 6 cups low-sodium chicken or vegetable broth
Toppings
 cubed queso fresco
 sliced avocado
Tortilla Soup 3
Directions
1

Boil 3 cups water in a medium saucepan over medium heat. Add ancho chile and pasilla chiles. Boil for 2 minutes. Remove from heat and let chiles hydrate for 15 minutes. Do not throw away water.

2

Slice guajillo chile into thin strips. Set aside.

3

Heat 3/4 cup oil in a large frying pan over medium heat. Fry tortilla strips until golden brown. Transfer to a paper towel–lined plate to drain. Set aside.

4

Fry pasilla chile strips in the same oil for 20 seconds. Immediately transfer to a separate paper towel–lined plate to drain. Set aside.

5

Combine tomatoes, onion, garlic, hydrated chiles, and 1 cup water chiles boiled in, in blender. Blend until smooth. Run through a strainer and set aside.

6

Heat remaining tablespoon of oil in a large saucepan over medium-low heat. Add chile sauce and stir in bouillon. Cook for 10 minutes.

7

Add broth. Simmer for 25 minutes.

8

To serve, place a handful of fried tortilla strips in a soup bowl. Ladle soup in bowl. Top with
cheese, avocado, and fried pasilla chile strips.

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Ingredients

Ingredients
 1 Chile ancho, seeds and stems removed
 1 Chile pasilla, seeds and stems removed, divided
 1 Chile guajillo, seeds and stem removed
 3/4 cup plus 1 tablespoon vegetable oil, divided
 10 El Comal corn tortillas, sliced in thin strips
 10 Roma tomatoes, halved
 ½ medium white onion, roughly chopped
 3 large garlic cloves
 1 tbsp chicken or vegetable bouillon
 6 cups low-sodium chicken or vegetable broth
Toppings
 cubed queso fresco
 sliced avocado

Directions

Directions
1

Boil 3 cups water in a medium saucepan over medium heat. Add ancho chile and pasilla chiles. Boil for 2 minutes. Remove from heat and let chiles hydrate for 15 minutes. Do not throw away water.

2

Slice guajillo chile into thin strips. Set aside.

3

Heat 3/4 cup oil in a large frying pan over medium heat. Fry tortilla strips until golden brown. Transfer to a paper towel–lined plate to drain. Set aside.

4

Fry pasilla chile strips in the same oil for 20 seconds. Immediately transfer to a separate paper towel–lined plate to drain. Set aside.

5

Combine tomatoes, onion, garlic, hydrated chiles, and 1 cup water chiles boiled in, in blender. Blend until smooth. Run through a strainer and set aside.

6

Heat remaining tablespoon of oil in a large saucepan over medium-low heat. Add chile sauce and stir in bouillon. Cook for 10 minutes.

7

Add broth. Simmer for 25 minutes.

8

To serve, place a handful of fried tortilla strips in a soup bowl. Ladle soup in bowl. Top with
cheese, avocado, and fried pasilla chile strips.

Notes

Tortilla Soup
IngredientsDirections