Pasilla Mango Tomato Tortilla Soup
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
1 Batch
ingredients
- 6 dried pasilla peppers
- 1 quart chicken broth
- 12 corn tortillas, in strips
- 1⁄2 cup corn oil
- 1⁄2 cup cilantro, chopped
- 1 small onion, chopped
- 1 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 3 garlic cloves, chopped
- 1 large avocado, peeled and sliced
- 2 tablespoons fresh lime juice
- 1 1⁄2 cups ripe mangoes, peeled, diced
- 1 1⁄2 cups fresh tomatoes, diced
- 1 cup cheese, crumbled (panela or feta)
- fresh cilantro stem (to garnish)
directions
- In small dry skillet, toast pasillas over medium-high heat, turning frequently, for 3 minutes.
- When cool enough to handle, remove stems, break open, remove seeds, and crumble pasillas.
- Place about a third of pasillas in small bowl and set aside. Reserve remaining pasillas.
- In same skillet, heat about 3 /4 inch oil. Add tortilla strips in several batches and fry until crisp and golden. Drain on paper towels. Pour off all but about 2 tablespoons oil.
- In food processor, combine reserved pasillas, onion, garlic, mango and tomatoes.
- Add blended mixture to reserved oil in skillet and cook over medium high heat 3 to 4 minutes.
- Transfer mixture to large saucepan. Add broth and bring to boil. Simmer 20 minutes.
- Stir in cilantro. Season to taste with salt and pepper.
- To serve, place a handful of tortilla strips in each soup bowl. Pour hot soup over tortillas, top with cheese and avocado. Or place remaining pasillas,
- avocado and cheese out separately to be added as desired.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.