Tortilla Soup
Tomatoes, onions, garlic, and pasilla chile provide the foundation for this hearty tortilla soup, perfect for warming you up on a chilly fall day. The crunchy tortilla strips add texture and the...
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 www.vvsupremo.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Pot
- Saucepan
- Stove
- Slotted spoon
- Metal tongs
- Paper towel
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Serving bowl
Ingredients
- 4 dried pasilla peppers, stems and seeds removed, divided
- 12 (6-inch) corn tortillas, divided
- ¼ cup vegetable oil
- 4 Roma tomatoes
- 2 large cloves garlic, peeled
- ½ white onion
- 4 cups unsalted chicken broth, divided
- 1 Tbsp. kosher salt, or to taste
- ¼ tsp. ground black pepper
- 1 sprig epazote
- 1 (8 oz.) pkg. V&V Supremo® Queso Fresco, crumbled
- 1 medium avocado, diced
- ½ cup V&V Supremo® Crema Supremo® Brand Mexican Sour Cream
- (optional) lime wedges
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