Sopa de Tortilla Recipe | James Beard Foundation

Name: Sopa de Tortilla Recipe | James Beard Foundation
Ingredients: 1 dried pasilla chile; 4 ripe tomatoes, coarsely chopped; 1/2 onion, coarsely chopped; 2 garlic cloves, peeled and crushed; 1 tablespoon lard or vegetable oil; 6 to 8 cups chicken broth (homemade, if possible); 2 small sprigs fresh epazote, or 1/2 teaspoon dried (optional); 1/2 teaspoon salt, plus more to taste; 2 cups tortilla chips (homemade, if possible); 2 cups shredded, cooked chicken; 3 avocados, pitted, peeled, and diced; 7 ounces queso Chihuahua (Mexican string cheese, sometimes called “Oaxacan-style cheese”), grated or shredded (about 2 cups); 2 limes, quartered

archive.jamesbeard.org

Topped with diced avocado, Oaxacan-style cheese, and a squeeze of lime juice, this brothy, smoky soup is a meal in itself.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.

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Ingredients

1 dried pasilla chile
4 ripe tomatoes, coarsely chopped
1/2 onion, coarsely chopped
2 garlic cloves, peeled and crushed
1 tablespoon lard or vegetable oil
6 to 8 cups chicken broth (homemade, if possible)
2 small sprigs fresh epazote, or 1/2 teaspoon dried (optional)
1/2 teaspoon salt, plus more to taste
2 cups tortilla chips (homemade, if possible)
2 cups shredded, cooked chicken
3 avocados, pitted, peeled, and diced
7 ounces queso Chihuahua (Mexican string cheese, sometimes called “Oaxacan-style cheese”), grated or shredded (about 2 cups)
2 limes, quartered