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Tortilla Soup by Guadalupe Olguin

Ingredients

For the salsa:

  • 2 dried pasilla chiles
  • 1 ancho chile
  • 1 lb tomatoes, cut into large chunks
  • 3 cloves garlic, minced
  • ½ onion, sliced
  • 1 ½ quarts chicken stock
  • Leaves from 2 epazote sprigs
  • Salt to taste

Toppings:

  • 12 corn tortillas, julienned
  • Queso
  • 1 avocado, sliced for serving

Instructions

  • 1. Soak the pasilla and ancho chilis in hot water for 30 minutes. Stem and seed, set aside.
  • 2. Saute the onion in a little oil. When the onions are translucent, add the garlic. Cook for a minute and then add the tomatoes and cook until the tomatoes are tender (about 5 more minutes). Transfer tomatoes, onions, and garlic to a blender. Add the chilis and blend.
  • 3. In a large pot, bring the salsa to a simmer. Cook for a few minutes (until it starts to smell good), then add the chicken stock and bring to a boil. Lower heat to a simmer. Add the epazote and season with salt.
  • 4. Serve topped with tortillas, queso, and sliced avocado
  • Serves 3 to 4