I love soup! It’s one of the most comforting things to eat and sharing my homemade Tortilla Soup recipe was pretty much a no brainer. It’s a flavorful dish that can be made with little effort, but one that sings with an unmistakable Mexican harmony. Like so many other dishes in Mexico, Tortilla Soup varies by region, but as a general rule the soup begins with the earthy dark Pasilla chile. You will also taste the softening crunch of toasty corn tortillas, soul-satisfying broth and creamy-rich avocado and queso – I mean, it is seriously so good. I could honestly consume this soup a few times a week {especially on a rainy, blustery day like today}.
With its rich layers of intriguing flavors, vibrant color presentation and tantalizing aromas, this soup is sure to create a cozy and satisfying feeling.
{For step-by-step cooking directions watch my video below!}
Tortilla Soup a la Dalia
{Serves 4-6 people}
Ingredients:
- 1 large dried Pasilla (negro) chile, stemmed and seeded
- One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
- 2 tablespoons vegetable or olive oil
- 1 medium white onion, sliced 1/4-inch thick
- 3 garlic cloves, peeled
- 2 quarts chicken broth
- 1 large epazote sprig, optional
- 1 large ripe avocado
- 1/2 cups (6 ounces) shredded Mexican cheese (like Chihuahua, quesadilla or asadero)
- ½ cup of roughly broken tortilla chips
- 1/2 cup Mexican crema or creme fraîche for garnish
- 1 chipotle canned chile
- 1 large lime, cut into 6 wedges
- ½ bunch of cilantro
Directions:
Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. {Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again}. Break the chile into pieces and put in a blender jar along with the tomatoes with their juice - a food processor will work, though it won’t completely puree the chile.
Heat the oil in a medium {4-quart} saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.
Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon {depending on the saltiness of the broth}.
Just before serving, add the avocado, cheese and tortilla chips between serving bowls. Lastly, ladle the soup into the bowls, garnish with the crema, cilantro & add the lime juice. Enjoy with a glass of Ceja Vineyards “Vino de Casa” red blend.
Dalia's Chef’s Tips: For meat lovers, incorporate two boneless skinless chicken breasts {shredded} and add to the simmering broth just before serving.