About this recipe:Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chilli. An authentic Mexican soup served with avocado, Mexican cheese and cream.
oil for frying
12 tortillas, cut into thin strips
3 pasilla chillies, seeded
2 medium tomatoes, seeded and chopped
1/2 large onion, chopped
1 clove garlic
4 teaspoons chicken stock granules
1 sprig parsley
1/4 teaspoon teaspoon dried oregano
1 avocado, peeled and cubed
150g Cotija, fresco or panela cheese, diced
2 tablespoons Mexican crema
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Method Prep:10min › Cook:35min › Ready in:45min
Heat a good drizzle of oil in a large pan or wok over medium-high heat. Add the tortillas strips and fry until brown and crispy. Once ready, place them on a plate lined with kitchen paper.
Fry the chillies in the same pan until lightly browned, being careful not to burn them.
Heat 1 teaspoon oil in a medium saucepan over medium heat. In a blender, blend tomatoes with 1 fried pepper, onion, garlic and oregano. Strain through a sieve; pour into the pan with the hot oil and fry for a couple of minutes. Add water and bring to the boil. Stir in chicken stock granules and sprig of parsley. Cover and cook over low heat for 15 minutes. Remove from heat and discard the sprig of parsley.
To serve, divide the fried tortilla strips among four bowls, pour the soup over and add diced avocado and cheese. Cut remaining pasilla chillies into thin strips and sprinkle over the soup. If desired, add 1/2 tablespoon of Mexican crema to each bowl.
Dried pasilla chillies can be found in Mexican grocery stores and online. If you cannot find them, substitute them with ancho or cascabel chillies (if using cascabel, triple the amount).