Sopa Azteca (Tortilla Soup) 🇲🇽

Name: Sopa Azteca (Tortilla Soup) 🇲🇽
Total time: 3600 s
Yield: Serves 4-5 servings
Ingredients: 5 medium tomatoes; 2 cloves garlic; 1/4 onion; 1 dried pasilla chile pepper; 2 sprigs epazote; 2 1/2 cups chicken broth (600 ml); 3 oz fried tortilla strips (90 g); as needed fresh cheese (queso fresco); as needed fried pasilla chile strips (optional); as needed avocado (optional); as needed Mexican crema or sour cream; as needed salt; as needed oil

Erika Yazmín @rojas_erika_22

Also known as Tortilla Soup. Its origins date back to pre-Hispanic times and it comes from the state of Tlaxcala.

Erika Yazmín @rojas_erika_22

Also known as Tortilla Soup. Its origins date back to pre-Hispanic times and it comes from the state of Tlaxcala.

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Ingredients

1 hour

Serves 4-5 servings

5medium tomatoes
2 clovesgarlic
1/4onion
1dried pasilla chile pepper
2 sprigsepazote
2 1/2 cupschicken broth (600 ml)
3 ozfried tortilla strips (90 g)
as neededfresh cheese (queso fresco)
as neededfried pasilla chile strips (optional)
as neededavocado (optional)
as neededMexican crema or sour cream
as neededsalt
as neededoil

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Steps

1 hour

1

Gather all the ingredients.
2

Chop the onion and garlic.
3

Wash and remove the seeds and veins from the pasilla chile. Toast it in a skillet, then soak it in hot water in a small saucepan to rehydrate.
4

Cut the tomatoes into quarters and slice the pasilla chile into strips.
5

Sauté the onion and garlic, then add the tomatoes and chile. Cook until the tomatoes release their juices.
6

Blend the mixture and add the chicken broth.
7

In a saucepan, heat a little oil. Pour in and strain the blended mixture. Add the epazote and season with salt.
8

To serve, place about 1 oz (25 g) of tortilla strips, cheese, avocado, and pasilla chile in a bowl. Pour the soup over and top with a little crema.