Smoky Pasilla Tortilla Soup (Sopa Azteca)
A velvety tomato-chile broth infused with smoky pasilla peppers and epazote, ladled over crispy tortilla strips and topped with cubes of creamy avocado, tangy crumbled queso fresco, and a swirl of Mexican crema. Every spoonful delivers layers of texture from crunchy to silky.
Ingredients
- 8 corn tortillas, cut into 1/2-inch strips
- 3 tablespoons vegetable oil, divided
- 4 Roma tomatoes, halved
- 3 dried pasilla chiles, stemmed and seeded
+ 10 more ingredients
Instructions
Preheat the oven to 400 F. Toss the tortilla strips with 1 tablespoon oil and spread on a baking sheet in a single layer. Bake for 10 to 12 minutes, stirring once, until golden and crispy. Set aside.
Toast the pasilla chiles in a dry skillet for 30 seconds per side. Transfer to a bowl and cover with hot water for 10 minutes.
In the same skillet, char the tomato halves, onion quarters, and garlic over high heat for 5 minutes until deeply blackened in spots.
Drain the chiles and add them to a blender with the charred tomatoes, onion, garlic, and 1 cup of the broth. Blend until completely smooth.
Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Strain the blended sauce through a sieve directly into the hot oil. It will sizzle dramatically. Fry for 5 minutes, stirring constantly.
Add the remaining 5 cups of broth and the epazote. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes. Season with salt.
Divide the crispy tortilla strips among bowls. Ladle the hot broth over the strips. Top each bowl with diced avocado, crumbled queso fresco, a drizzle of crema, cilantro, and a squeeze of lime.
Nutrition Estimate
Per serving • Estimated by Blinner AI