Tortilla Soup with Pasilla Chiles (Sopa de Tortilla con Chiles Pasillas)

Tortilla  soup is a Mexican classic.  It is served with a multitude of ingredients which vary from place to place.

• 4 pasilla chiles, seeds and stems removed
• 4 quarts rich chicken broth
• 3 large tomatoes, peeled
• 2 onions, quartered
• 3 cloves garlic
• Salt to taste
• 1/3 cup fresh cilantro
• 2 tablespoons vegetable oil
• 3 dozen small corn tortillas, (or 4 cups broken tortilla chips

Garnishes

• 2 pasilla chiles
• 1 cup chopped avocados
• 1 cup crumbled cheese, such as panela, feta or mozzarella

METHOD

Cut chiles into strips, put in small bowl and cover with hot water. Let sit for 15 minutes.

Using a large pot or Dutch oven bring broth to the boiling point.  When boiling, reduce heat to low, and simmer just to keep warm.

Meanwhile, remove chiles from water, drain, pat dry and put in food processor with tomatoes, onions, garlic, salt and cilantro.  Pulse for 10 - 20 seconds, until blended but slightly coarse.

Heat oil in a small skillet over medium-high heat, add chile mixture, and cook, stirring, for 5 minutes.  Stir mixture into warm chicken broth, cover, and simmer for 30 minutes. 

Cut tortillas into 1/4 inch strips, fry lightly and and drain on paper towels. If using pasilla chiles as garnish, remove seeds and stems , fry lightly and grind roughly in blender.

Divide fried tortilla strips into 8 bowls, ladle simmering chicken-chile stock over the strips.   Garnish with ground pasilla chiles, avocado, and cheese

Serves: 8

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Adapted from The Chile Pepper Encyclopedia click for book review

 

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