Authentic Mexican Tortilla Soup
There are many variations of the famous tortilla soup but if you visit a restaurant in Mexico, this is the version you are most likely to find on the menu. It’s also my favorite. The broth is a simple concoction of tomatoes, onion, garlic, and spices. Homemade tortilla chips are the star of this dish although it is also common to add pork rinds. The pasilla peppers add a bitter smokey bite that combines deliciously with the buttery avocado and slightly salty queso fresco. I hope you give this dish a try. Provecho!
Serves 4 appetizer portions or 2 entrée portions
8 Roma tomatoes
2-3 dried pasilla peppers, stems off, deseeded, and chopped
1/2 small white onion
3 garlic cloves
1 jalapeno (optional)
1 tbsp. tomato paste
Handful fresh cilantro with stems
2 ¼ cups water
3-4 corn tortillas
1/2 cup crumbled panela cheese or queso fresco
1/2 cup unsalted/unseasoned pork rinds (optional)
1 large avocado, cubed
2-4 tbsp. sour cream
1/2 tsp. ground black pepper
1 cube tomato bouillon
2 cubes chicken bouillon
– Place tomatoes, onion, garlic, cilantro, and jalapeño into a blender and blend until smooth.
– In a large pot, heat 1 tsp. cooking oil. Carefully pour the tomato mixture and stir. Cook for 5 minutes on medium high. Stir in water, tomato paste, bouillon cubes, and pepper. Cook on medium high for 20 minutes or until broth thickens.
– Meanwhile, add 1 tbsp. of cooking oil into a pan. Heat. Chop pasilla peppers into small pieces. Add pasilla peppers to the pan and lightly toast for about 1 minutes stirring constantly to keep chiles from burning. Remove from pan and place on a paper towel to drain excess oil. Set aside.
– In the same pan, add enough oil to fry the tortilla strips. Slice corn tortillas into thin strips and fry until golden brown and crispy. Place them on a paper towel to drain excess oil and set aside.
– Chop queso fresco and avocado into small cubes. Set aside.
– To serve, first assemble each plate by combining a few tortilla chips, pork rinds, pasilla peppers, avocado pieces, and cheese. When you are ready to eat, pour tomato broth over the toppings. Top with a dollop of sour cream. Eat immediately while tortilla chips are still crisp!