There are many different versions of Tortilla Soup. Feel free to improvise this recipe to your taste. Simple, warming, and delicious. Best garnished of course with crispy corn tortillas, and I also love to add in some cilantro, feta, and if I have them sliced avocadoes. A little squeeze of fresh lime juice brightens things up perfectly.
I have used dried Pasilla Chiles in this recipe, which is sometimes hard to find here in our normal grocery stores in Canada. I buy mine at the Mexican Market close to our house, but you could also likely order them online if you are in a more remote area. They are also sometimes called Chile Negro. I love the depth that they add to this soup, but if you can’t find them you could sub in a canned chipotle chile in adobo just maybe use only 1/2 of one chili to start as they can be quite spicy.
Another spice that I’ve used here is Epazote. This is another common Mexican spice, but can sometimes be difficult to find in Canada. I’ve used a dried version. If you can’t find this, just omit.
This recipe only serves 2 as a main course or 3 as a starter so feel free to double if cooking for more.
Ingredients:
- 4 cups poultry broth (preferably homemade)
- 1/4 white onion sliced into two large rounds
- 1 medium-large tomato, halved
- 2 cloves garlic, peeled and left whole
- 1 dried pasilla chile, stem, and seeds removed soaked in hot water until pliable
- 1 tbsp oil (I used bacon fat)
- 1/4 tsp epazote (optional)
- Salt to taste (start with 1/2 tsp)
- 1-3 tsp of sauce from a can of chipotle in adobo, depending on how spicy you like it
- 2 fresh cilantro sprigs
For Garnish:
- Corn Tortilla Strips (you can cut strips of fresh corn tortillas and fry in a little oil until crispy and browned – dry on a bit of paper towel to soak up the excess oil), or purchase homemade corn tortilla chips from your local Mexican grocery
- Cilantro, chopped fine
- Feta Cheese
- Fresh lime to squeeze in
Other optional garnish ideas:
- Queso fresco (instead of the feta)
- Sour Cream or Mexican crema
- Chopped Avocado
Preheat your broiler. On a sheet pan place your halved tomato, onion and garlic clove. Let char under the broiler for about 5-7 minutes, turning once.
In a blender put your roasted tomato, onion, garlic, rehydrated pasilla chile, cilantro and you will likely need a little chicken broth in order to blend to a smooth puree.
In a heavy-bottomed saucepan heat your oil over medium heat(I used bacon fat). Add your blended puree (watch it will spatter in the oil). Cook and stir constantly for about 5 minutes until the paste darkens a little. Add in your poultry stock (chicken or turkey), epazote (if using), chipotle sauce, and about 1/2 tsp of salt. bring to a boil then reduce heat to low and let simmer for 15 minutes or so to allow flavors to meld.
Serve up in bowls with fried corn tortillas, feta, minced cilantro, and a squeeze of fresh lime, or any other additional garnishes you like.
If you like this recipe you should try: Udon Chicken Noodle Soup with Shitake and Kale
