This recipe for tortilla soup serves to warm up during cold seasons, but it is light enough to be consumed even when it is hot.
Its mixture of flavors presents very different ingredients, but at the same time very representative of Mexican cuisine: avocado, chili, red tomato or tomato, tortilla, cream and traditional Mexican cheese. All together, they combine perfectly.
How to make tortilla soup, or Aztec soup
This recipe is very easy, although it combines many ingredients and stages.Now with the meat clean, we will heat a pot with a little more than a liter of water, and we will cook it with a touch of salt, one of pepper and a bay leaf.
While the chicken is cooking, we can take advantage of other ingredients. In the case of tortillas, we will cut them into ribbons.
We will also cut the onion (peeled) in cubes, and in the case of garlic cloves, we will peel and chop finely.
Then, heat a pan with oil, over high heat. With great care, we will fry the julienne tortilla, just the time it takes to brown the ribbons and become crispy.
After, we will remove the tortillas the oil. It is advisable to pass them to a dish covered with absorbent paper, to remove excess fat.
Take advantage of the oil and the hot pan to also fry the onion and garlic pieces, this time with the fire between medium and low.
Meanwhile, in a bowl of hot water, soak the pasilla chiles, already clean. Preferably, add them already cut into ribbons and without seeds (except if you love the strong spicy).
At the same time, be careful so that after 15 or 20 minutes of boiling, remove the chicken from the heat and from its pot, and only keep the broth.
Wash the tomatoes and cut them into small pieces. When the onion of the pan begins to turn transparent, incorporate these pieces and add also two of the soaked peppers.
Mix well all the ingredients of the pan, cook five minutes more, and then pass them to a blender or food processor. Try them to obtain a tomato puree, as homogeneous as possible.
Then you have to add the puree to the broth. Mix well and let it cook until it breaks to a boil. Then, lower the heat to a minimum.
Take advantage of the pan where the tomatoes were cooked , to fry the third of the pasilla chiles, already cut into strips. You only need to cook it quickly to mark the flavor and take on a slightly crunchy texture.
Reserve the fried chili, and prepare the other ingredients to decorate the soup dishes. We will need to cut the avocado into cubes, just like the cheese. Measure a cup of the latter, already in pieces, to obtain the necessary amount.
Splash the tortilla ribbons.
At the time of serving, we will place a portion of the the ingredients of the decoration at the bottom of each dish: some fried tortilla ribbons, some cubes of cheese and avocado, some fried chili strips. If you wish, you can include a bit of the chicken breast cut into pieces or strips.We can use it, for example, to prepare this toast recipe or this chicken tinga. In fact, this is a good time to explain something: usually, this recipe is called tortilla soup when it is chicken, and when it is not, it is known as aztec soup. You can always buy your tortillas in a tortillería, but for a truly homemade recipe, I recommend you better prepare them with our tortilla recipe. If you want the chicken broth at the beginning of this recipe to have a stronger flavor, you can add a little of chopped cilantro, a cup of chicken broth or a dehydrated chicken cube, some epazote leaves cut into pieces or a pinch of cumin. You can also aromatize with a branch of celery. Choose an avocado that is not too ripe, so that it retains its shape once cut into cubes, but not too green. Cheese which is normally used for this recipe is the typical Mexican panela. It is a fresh and soft white cheese, but firm enough to be sold as cubes and cut without losing shape. If you are outside of Mexico and can not find this cheese, look for one similar to the description just explained. Cotija cheese can also be used instead of panela cheese. If you prefer to avoid the frits, then you can bake the tortilla strips.