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Tortilla Soup with Fried Pasilla Chiles

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Tortilla Soup with Fried Pasilla Chiles

Tortilla Soup with Fried Pasilla Chiles

Tortill From preparation to the plate, this recipe takes roughly 1 hour. If you have chicken stock, tomatoes, pasilla chiles, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is perfect for Autumn.

Instructions

1
Lay a sheet of aluminum foil on a cast-iron skillet set over medium heat.
Equipment you will use
Aluminum FoilAluminum Foil
Frying PanFrying Pan
2
Add the tomatoes, and flip with a pair of tongs every other minute or so until they are lightly blackened on all sides.
Ingredients you will need
TomatoTomato
Equipment you will use
TongsTongs
3
Remove and set aside to cool for a few minutes. Then remove the core from each tomato, and then add to a blender along with the onion and garlic. Process until very smooth.
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GarlicGarlic
TomatoTomato
OnionOnion
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BlenderBlender
4
While tomatoes are cooking, heat the oil in a large Dutch oven set over medium-high heat. When hot, add the chiles. Cook until crisp, which should just take a few seconds on each side.
Ingredients you will need
TomatoTomato
Chili PepperChili Pepper
Cooking OilCooking Oil
Equipment you will use
Dutch OvenDutch Oven
5
Remove with a pair of tongs, and transfer to some paper towels to drain. Then add as many of the tortilla strips as will comfortably fit in one layer in the oil. Cook until lightly browned, but not too crisp.
Ingredients you will need
Tortilla StripsTortilla Strips
Cooking OilCooking Oil
Equipment you will use
Paper TowelsPaper Towels
TongsTongs
6
Remove the strips with a pair of tongs, shaking off any additional oil.
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Cooking OilCooking Oil
Equipment you will use
TongsTongs
7
Drain the strips on paper towels. Repeat process with remaining tortilla strips.
Ingredients you will need
Tortilla StripsTortilla Strips
Equipment you will use
Paper TowelsPaper Towels
8
Remove all but one tablespoon of the oil from the Dutch oven. With the heat still on medium-high, add the tomato mixture. Cook, stirring often with a wooden spoon, until slightly reduced, about five minutes.
Ingredients you will need
TomatoTomato
Cooking OilCooking Oil
Equipment you will use
Wooden SpoonWooden Spoon
Dutch OvenDutch Oven
9
Pour in the chicken stock. Bring the mixture to a boil over high heat. While it is warming up, check the seasoning, and add a pinch or two of salt if needed.
Ingredients you will need
Chicken StockChicken Stock
SeasoningSeasoning
SaltSalt
10
When soup comes to a boil, add the tortilla strips. Reduce heat to medium, and cook for three minutes.
Ingredients you will need
Tortilla StripsTortilla Strips
SoupSoup
11
Add the sprig of epazote, and cook for one more minute.
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EpazoteEpazote
12
Crumble the fried pasilla chiles. Divide the soup between four to six bowls. Top each with a sprinkle of the crumbled chiles and one-sixth of the grated cheese.
Ingredients you will need
CheeseCheese
Chili PepperChili Pepper
SoupSoup
Equipment you will use
BowlBowl
13
Serve immediately.
DifficultyExpert
Ready In1 h
Servings4
Health Score28
Gluten Free
DietsGluten Free
Dish TypesSoup
OccasionsFallWinter
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