Sonoran Tortilla Soup

Name: Sonoran Tortilla Soup
Yield: Serves 8 servings
Ingredients: 3 quarts chicken stock (about 3 liters); 2 cascabel chiles; 2 dried chile de árbol pods; 1 chipotle chile; 1 California green chile; 10 1/2 ounces fried corn tortillas, cut into strips (about 300 grams); Salt, to taste; 1 avocado, diced; 8 3/4 ounces panela cheese, diced (about 250 grams); 5 Roma tomatoes; 1/8 teaspoon black pepper; 2 garlic cloves; 1/4 whole onion; Pork cracklings (optional)

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Sonoran Tortilla Soup

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

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Ingredients

Serves 8 servings

3 quartschicken stock (about 3 liters)
2cascabel chiles
2dried chile de árbol pods
1chipotle chile
1California green chile
10 1/2 ouncesfried corn tortillas, cut into strips (about 300 grams)
Salt, to taste
1avocado, diced
8 3/4 ouncespanela cheese, diced (about 250 grams)
5Roma tomatoes
1/8 teaspoonblack pepper
2garlic cloves
1/4whole onion
Pork cracklings (optional)

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Steps

1

Bring 1 quart of water to a boil. Add the Roma tomatoes, all the chiles, garlic, onion, salt to taste, and black pepper.
2

Once boiled, transfer everything to a blender. Add 4 ladlefuls of the same broth used to cook the chiles.
3

Blend, then strain the mixture (you want to get about 1 quart of chile broth).
4

Once strained, add the chile broth to the chicken stock (previously cooked with chicken breast and vegetables) and bring to a boil again.
5

In a deep bowl, add the fried tortilla strips, avocado, optional pork cracklings, and diced panela cheese.
6

Pour the boiling broth over the ingredients in the bowl.
7

If the broth is too spicy, boil more Roma tomatoes, blend with more water, and add to the broth to thin it out and reduce the heat.
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