Aztec Soup (Tortilla Soup)

Name: Aztec Soup (Tortilla Soup)
Yield: Serves 4-5 servings
Ingredients: As needed, tortilla strips, cut; 2-3 cooked Roma tomatoes (about 1 pound/450 grams); 1 dried pasilla chile; 1 piece onion; 1 small bunch cilantro; 1 cup chicken broth (240 ml), or use 1 cup water (240 ml) with chicken bouillon powder dissolved; 3-5 sprigs epazote; 1 garlic clove; Salt, to taste

CCR @cook_ccr

Don’t throw away leftover or old tortillas, or the ones you get with takeout meals like rotisserie chicken.

CCR @cook_ccr

Don’t throw away leftover or old tortillas, or the ones you get with takeout meals like rotisserie chicken.

Saved

Ingredients

Serves 4-5 servings

As needed, tortilla strips, cut
2-3cooked Roma tomatoes (about 1 pound/450 grams)
1dried pasilla chile
1 pieceonion
1small bunch cilantro
1 cupchicken broth (240 ml), or use 1 cup water (240 ml) with chicken bouillon powder dissolved
3-5 sprigsepazote
1garlic clove
Salt, to taste

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Steps

1

Fry the tortilla strips in plenty of oil until crispy. Place them on a paper towel to absorb excess oil, and sprinkle with a little salt while still hot.
2

In the same oil, lightly fry the pasilla chile for just a few seconds—it browns quickly and can become bitter if overcooked. You can cut it into strips if you like, or leave it whole. Set aside for serving.
3

Make the sauce by blending the cooked tomatoes, onion, garlic, and cilantro. Add the chicken broth and a small handful of the fried tortilla strips to give the soup more texture and body.
4

Pour the blended mixture into a pot, with a little oil if you like. For a smoother soup, you can strain the mixture, but that's optional. Heat the mixture, then add more chicken broth and a few sprigs of epazote. Cover the pot.
5

Bring to a boil and let it cook through, tasting and adjusting salt as needed. To serve, place tortilla strips in a bowl, pour the hot soup over them, and top with cheese, sour cream, avocado, and the reserved pasilla chile as desired. Enjoy!