Crispy Tortilla Tomato Soup — Sopa de Tortilla Vegetariana
Mexican tomato-pasilla broth simmered with epazote, ladled over crispy fried tortilla strips and topped with avocado, queso fresco, crema, dried pasilla chile slices, and chopped cilantro.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 4 dried pasilla chiles in a dry pan over medium 30 seconds per side until pliable. Soak in hot water 8 minutes. Char 4 halved tomatoes, 1 halved onion, and 6 garlic cloves in a dry skillet over medium-high 6–7 minutes until blackened. Drain chiles and blend with charred vegetables and 240ml soaking liquid until smooth. Cut 6 corn tortillas into 1cm strips. Slice 2 dried pasilla chiles into thin rings for garnish. Slice 120g avocado. Crumble 60g queso fresco. Chop 4 tbsp cilantro.
Fry
Heat 240ml oil in a skillet over medium-high 2–3 minutes until shimmering. Fry tortilla strips in three batches, 90 seconds per batch, turning, until deep golden and crisp. Drain on a rack.
Build
Heat 2 tbsp oil in a heavy saucepan over medium-high 1 minute. Strain broth puree into oil and cook 4–5 minutes, stirring, until colour deepens and base thickens. Pour in 1.5 L vegetable stock and add 20g chopped epazote, 1 tsp oregano, and 1 tsp salt.
Simmer
Bring broth to a simmer over medium-low. Add 360g drained black beans and cook 8–10 minutes until broth is fragrant and beans are heated through. Taste and adjust seasoning.
Plate
Divide fried tortilla strips between two deep bowls. Ladle hot broth and beans over. Top with avocado slices, queso fresco, 30g crema per bowl, pasilla chile rings, and cilantro. Serve with lime wedges while tortilla strips are still partly crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.