Tortilla Soup

🛒 Ingredients

• Corn Tortillas 60 g · 130 kcal
• Chicken Broth 250 g · 25 kcal
• Roma Tomatoes 125 g · 22 kcal
• White Onion 25 g · 10 kcal
• Garlic Cloves 4 g · 6 kcal
• Dried Pasilla Chiles 2 g · 8 kcal
• Vegetable Oil 14 g · 124 kcal
• Avocado 38 g · 60 kcal
• Cotija Cheese 15 g · 60 kcal
• Mexican Crema 15 g · 30 kcal

👨‍🍳 Instructions

1. Slice the corn tortillas into thin strips and fry them in a little vegetable oil until golden and crispy; drain on paper towels and set aside.
2. Toast the dried pasilla chiles lightly in a dry pan, then rehydrate them in hot water for 10-15 minutes until softened.
3. In the same pan with a little oil, sauté chopped onion and garlic until fragrant, then add chopped tomatoes and cook until softened.
4. Blend the sautéed vegetables, rehydrated chiles (stems removed), and a little chicken broth until smooth; strain the mixture if a smoother texture is desired.
5. Pour the blended mixture into a large pot with the remaining chicken broth, bring to a simmer, and cook for about 15-20 minutes to allow flavors to meld.
6. To serve, ladle the hot soup into bowls and garnish generously with crispy tortilla strips, diced avocado, crumbled Cotija cheese, and a dollop of Mexican crema.