
Time
60 minutes
Servings
4
Calories
443
A comforting and flavorful Mexican soup featuring a rich tomato-pasilla broth, crispy tortilla strips, avocado, and crema.
443
cal
7.6g
protein
12.7g
carbs
42g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| corn tortillas | 6 pieces | 3 | 0g | 1g | 0g | |||
| vegetable oil | 0.5 cups | 241 | 0g | 0g | 27g | |||
| dried pasilla chiles | 2 whole | 12 | 0g | 2g | 1g | |||
| Roma tomatoes | 3 whole | 8 | 0g | 2g | 0g | |||
| white onion | 0.25 whole | 3 | 0g | 1g | 0g | |||
| garlic cloves | 2 cloves | 2 | 0g | 1g | 0g | |||
| chicken broth | 6 cups | 21 | 2g | 2g | 1g | |||
| avocado | 1 whole | 81 | 1g | 4g | 7g | |||
| queso fresco | 0.5 cups | 46 | 3g | 0g | 4g | |||
| Mexican crema or sour cream | 0.25 cups | 26 | 0g | 1g | 2g | |||
| cilantro | 2 tbsp | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| corn tortillas | 6 pieces | 3 | 0g | 1g | 0g | |||
| vegetable oil | 0.5 cups | 241 | 0g | 0g | 27g | |||
| dried pasilla chiles | 2 whole | 12 | 0g | 2g | 1g | |||
| Roma tomatoes | 3 whole | 8 | 0g | 2g | 0g | |||
| white onion | 0.25 whole | 3 | 0g | 1g | 0g | |||
| garlic cloves | 2 cloves | 2 | 0g | 1g | 0g | |||
| chicken broth | 6 cups | 21 | 2g | 2g | 1g | |||
| avocado | 1 whole | 81 | 1g | 4g | 7g | |||
| queso fresco | 0.5 cups | 46 | 3g | 0g | 4g | |||
| Mexican crema or sour cream | 0.25 cups | 26 | 0g | 1g | 2g | |||
| cilantro | 2 tbsp | 0 | 0g | 0g | 0g |
Step 1
Cut tortillas into thin strips. Fry in hot oil until golden and crispy. Drain on paper towels and season with salt.
Step 2
Toast pasilla chiles in a dry pan until fragrant. Rehydrate in hot water for 15 minutes. Remove stems and seeds.
Step 3
Sauté tomatoes, onion, and garlic until softened. Blend with rehydrated chiles and a splash of broth until smooth.
Step 4
Strain the blended mixture into a large pot. Add remaining chicken broth and bring to a simmer. Cook for 15-20 minutes.
Step 5
Season the soup with salt to taste. Ladle hot soup into bowls.
Step 6
Garnish each serving with crispy tortilla strips, sliced avocado, crumbled queso fresco, a dollop of crema, and fresh cilantro.
Try a remix