This is what I think happened to the cook that created this soup. Tortilla Soup is one of the most famous soups from Central Mexico. There are several variations, some include shredded chicken, roasted poblano peppers, and even pork skins (Chicharrones). You can find this soup served in upscale restaurants or in small eateries known as “cocinas economicas” in Mexico City, and cities all over the country.
|Mexico City is located in The Valley of Mexico (Valle de México), a large valley in the high plateaus at the center of Mexico. Photo from Wikipedia|
I hope you enjoy it and add your own personal taste.
- · 6 cups of chicken broth
- · 2 medium-size tomatoes (About 14 oz.)
- · 1/3 of a medium size onion
- · 2 garlic cloves
- · 1 Tbsp. vegetable oil, plus ¼ cup extra to fry the tortilla strips
- · 1 Epazote branch
- · 6 Corn tortillas cut into thin strips, day-old ones are better**
- · 1 or 2 Pasilla Pepper, thinly sliced, seeds removed.
- · Salt and pepper to taste
- · 1 Avocado (cut in cubes until ready to serve)
- · 1 cup of fresh cheese cut in small cubes
- · Mexican Cream (Optional)
- · Lime wedges
*You can also add one pasilla pepper to the sauce, soak one pepper in water and onece soften add to the tomatoes while making the sauce.
- The pasilla peppers have shiny dark brown and wrinkled skin. The color resembles that of a prune’s skin. It is a very mild pepper used to make the famous Salsa Borracha (Drunken Sauce), as a garnish for the tortilla soup, and in moles and stews. Some recipes also include the seeds and the veins in order to give more flavor and spiciness to the dish.
** Day old tortillas are better for frying since they are dryer and absorb less oil and tend to crisp faster. Just leave them on your kitchen counter overnight, cover with a kitchen napkin or place in your oven at 250 for 10-12 minutes before frying. Or you could bake the tortilla strips instead of frying.
*** Some cooks prefer not to roast the tomato, onion, and garlic. These ingredients are just chopped and puree in the blender and skipping the roasting step. That is a personal choice.
· 1 ½ cup of shredded cooked chicken & 1 roasted Poblano Pepper, cut into strips.
- · Chopped onion and cilantro to taste.