Sopa De Tortilla A La Mexicana

Meal type Chicken Broth, Chili Pasillas, Cilantro, Garlic, Onions, Tomatoes
Season Fall, Spring, Summer, Winter


  • 6 Quarts Chicken Broth
  • 4 Chili PablSano, Roasted, Peeled and Deseeded
  • 2 Chili Ancho, Washed, Seeded and Fried
  • 2 2 Chili Pasillas
  • 4 Tomatoes
  • 1 White Onion Diced
  • 5 Cloves Garlic Chopped
  • 1/2 Cup Corn Oil
  • 2 Springs Epazote
  • 10 Sprigs Cilantro
  • Salt To Taste


For the Soup
1 Bring chicken stock to a rapid boil in a saucepan
2 Place oil in a soup pot and heat
3 Puree remaining ingredients in a blender and sauté in the soup pot until it has reached a paste
4 Incorporate broiling chicken broth in degrees
5 Simmer for 25 minutes
For The Garnish
6 24 Tortillas cut into thin strips and dried for day
7 8 Chili Pasillas fried
8 2 Avocados Diced
9 2 cups Queso Panela, diced or crumbled
10 ½ cup Chili Serranos or Habaneros thinly sliced
11 Fry Tortilla strips, drain on towel, and sprinkle with salt
12 Pour soup into bowls and serve remaining garnish separately in individual ramekins to allow diners to season soup taste! Compliments of Temazcal Tequila Cantina