SERVES 6 TO 8
This is one of the most flavorful soups in Mexican cuisine and yet another great example of how a combination of different textures elevates the diner’s experience of the dish. You will love the crunchy bite of tortilla with the soup’s creaminess. Simply put, this is a delicacy for all of us who appreciate the universal language of food.
INGREDIENTS:
8 cups chicken broth
olive oil
2 pasilla chiles, veins and seeds removed
2 ancho chiles, veins and seeds removed
5 tomatoes, chopped
5 cloves garlic, minced
¾ yellow onion, chopped
salt
pepper
5 corn tortillas, cut into ½-inch strips
½ cup Cotija cheese, crumbled
1 Hass avocado, cubed
cilantro
lemon
PREPARATION:
1. Pour the chicken broth into a large pot over high heat and bring to a boil. Allow to simmer over low heat.
2. In a frying pan over medium-high heat, add oil, and lightly toast the chiles. Mix the chiles in a food processor with the tomatoes, garlic, and onion. Strain immediately by running the mixture through a colander to get rid of lumps.
3. Put the mixture in the pot with the chicken broth, season with salt and pepper, and allow to cook for about 20 minutes to blend the flavors.
4. Separately, fry the tortillas until they are crunchy. Set aside.
5. To finish, serve the soup with the tortillas, cheese, avocado, and cilantro. Add a splash of lemon to taste.