Prep 20 mins
Cook 20 mins
a light tasty soup for cinco de mayo
- 2 dried pasilla chiles
- 2 dried ancho chiles
- 12 corn tortillas
- 2⁄3 cup corn oil
- 2 cups plum tomatoes, chopped
- 1 1⁄2 cups water
- 1⁄2 onion, chopped
- 3 cloves garlic, chopped
- 2 sprigs cilantro
- 1 pinch baking soda
- 4 cups chicken stock
- 1⁄2 cup queso fresco
- 1 small avocado, diced
- 1⁄4 cup crema or 1⁄4 cup sour cream
- cut slits into the chiles to open.
- remove seeds and cut into strips.
- cut 6 tortills into strips.
- heat 2/3 c oil in a large skillet.
- working in batches add strips to oil, toss until golden, remove to paper towels to drain.
- add whole tortillas one at a time, fry until crisp, remove.
- add chile strips fry 1 minute, remove and drain.
- combine tomatoes and next 5 ingredients in a stockpot.
- crumble in the whole tortillas and chiles, bring to boil and simmer for 10 minutes.
- add 1 c chicken stock, remove from heat and blend with immersion blender (or pour in batches into blender) add remaining 3 c chicken stock and simmer for 10 minutes for flavors to blend.
- season with salt& pepper to taste serve garnished with tortilla strips, cheese, avocado and sour cream.
Prior to this recipe, tortilla soup meant Mexican style chicken soup with fried tortilla strips and jack cheese to me. Wow, what an experience this was. It's a thick soup, with deep chile/tortilla flavor (not too hot, though) with a contrasting cool topping of avocado/cheese/sour cream. It was not difficult at all, and didn't take much time to make. The only problem I ran into was keeping the chile strips from overcooking. Perhaps my oil was too hot. After the first small batch (no harm done), I realized it only took a few seconds to plump them up in the hot oil and release their flavor - any more time and they were charred. I highly recommend this recipe to those who enjoy chile flavor!