Tortilla soup with shredded chicken, smoky chipotle, and all the toppings.
Ingredients
Scale
Measurement units
- 10 whole corn tortillas, cut into strips
- ½ cup vegetable oil
- 2 cup cooked shredded chicken
- 5 medium Roma tomatoes
- 1 medium white onion
- 4 cloves garlic cloves
- 2 peppers chipotle in adobo
- 2 whole dried pasilla chile
- 7 cup chicken broth
- 2 sprigs epazote
- 1 tsp salt
- 2 whole avocado, diced
- 1 cup queso Oaxaca, shredded
- ½ cup crema
- 3 whole limes
Ingredients
Scale
Measurement units
- 10 whole corn tortillas, cut into strips
- ½ cup vegetable oil
- 2 cup cooked shredded chicken
- 5 medium Roma tomatoes
- 1 medium white onion
- 4 cloves garlic cloves
- 2 peppers chipotle in adobo
- 2 whole dried pasilla chile
- 7 cup chicken broth
- 2 sprigs epazote
- 1 tsp salt
- 2 whole avocado, diced
- 1 cup queso Oaxaca, shredded
- ½ cup crema
- 3 whole limes
Instructions
Crisp the tortillas
Fry tortilla strips until crispy. Drain. Reserve oil.
Ingredients
- tortillas (10 whole)
- oil (½ cup)
- epazote (2 sprigs)
- salt (1 tsp)
- white onion (1 medium)
- garlic cloves (4 cloves)
Make the base
Char tomatoes, onion, garlic. Toast pasilla. Blend with chipotles and 2 cups broth.
Equipment
- blender
Ingredients
- tomatoes (5 medium)
- chipotle (2 peppers)
- pasilla (2 whole)
Simmer until tender
Fry base in reserved oil 5 minutes. Add remaining broth, epazote, salt, chicken. Simmer 20 minutes.
Equipment
- pot
Ingredients
- broth (5 cup)
- chicken (2 cup)
Ladle and serve
Divide tortilla strips and queso among bowls. Ladle soup over. Top with avocado, crema. Serve with lime.
Ingredients
- avocado (2 whole)
- queso (1 cup)
- crema (½ cup)
- lime (3 whole)
Before you cook
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