Name: Authentic Sopa de Tortilla (Tortilla Soup)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 6 pieces corn tortillas; 0.5 cups vegetable oil; 2 whole dried pasilla chiles; 3 whole Roma tomatoes; 0.25 whole white onion; 2 cloves garlic cloves; 6 cups chicken broth; 1 whole avocado; 0.5 cups queso fresco; 0.25 cups Mexican crema or sour cream; 2 tbsp cilantro

Authentic Sopa de Tortilla (Tortilla Soup)

LunchDinnerComfort FoodGluten-Free

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
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

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
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

Directions

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.