Tortilla Soup

🛒 Ingredients

• Chicken Broth 250 g · 10 kcal
• Canned Diced Tomatoes 100 g · 18 kcal
• Yellow Onion 20 g · 8 kcal
• Garlic Cloves 5 g · 7 kcal
• Dried Pasilla Chiles 5 g · 15 kcal
• Cooked Shredded Chicken Breast 60 g · 99 kcal
• Corn Tortillas 60 g · 126 kcal
• Avocado 30 g · 48 kcal
• Queso Fresco 20 g · 60 kcal
• Crema Mexicana 15 g · 30 kcal
• Lime 5 g · 1 kcal
• Vegetable Oil 10 g · 90 kcal

👨‍🍳 Instructions

1. Roast tomatoes, onion, and garlic until softened and slightly charred. Rehydrate dried pasilla chiles in hot water for 15 minutes, then deseed.
2. Blend roasted vegetables, rehydrated chiles, a splash of broth, cumin, and oregano until smooth. Strain the mixture for a silken broth.
3. Heat vegetable oil in a pot, then add the blended chile mixture and cook for 5-7 minutes, stirring occasionally. Add chicken broth and simmer for 15-20 minutes.
4. Meanwhile, slice corn tortillas into thin strips. Fry tortilla strips in hot vegetable oil until golden and crispy; drain on paper towels and season with salt.
5. Shred cooked chicken breast. Prepare garnishes: dice avocado, crumble queso fresco, and slice lime wedges.
6. To serve, place shredded chicken and a handful of crispy tortilla strips in each bowl. Ladle hot soup over them, then top with avocado, queso fresco, and a dollop of crema. Serve with a lime wedge.