Tortilla soup is a comforting, easy Mexican soup to make on a weeknight. Roasting the vegetables brings out a luscious, caramel flavor and offers a deeply satisfying flavor profile. This recipe is from Oryana’s own Chef Malu Schlueter. Makes 4 servings.
12 oz. fried corn tortilla strips*
4 tablespoons olive oil
6 Roma tomatoes
1 pasilla pepper
2 garlic cloves
1/2 cup chopped onion
6 cups chicken broth
kosher salt, to taste
1 teaspoon black pepper
1 cup freshly grated cheese (cheddar, queso fresco, cotija, manchego, etc.)
1 avocado, sliced
4 oz. sour cream
8 oz. pork rinds
- Heat a deep pan over medium high heat. Add in the tomatoes, garlic, and pasilla pepper. Toss and stir a few minutes until the tomatoes and garlic become lightly browned. Remove pan from heat. Take the pasilla pepper and crush it in a bowl with a spoon until you have small chunks. Add the tomatoes and garlic to a blender and blend until smooth. Set aside.
- In the same pan, add 2 tablespoons of the oil and place over medium heat. Add the onion to the pan and saute until onion is golden, about 5 minutes. Add in the blended tomatoes and garlic. Add the chicken broth, salt and pepper, and bring to a boil. Reduce heat to medium low and cook for 10 minutes. Taste and adjust salt and pepper as needed. Ladle into 4 bowls and garnish with fried tortilla strips, sour cream, sliced avocado, grated cheese, pork rinds, and crushed pasilla pepper.
*To make the tortilla strips, cut 4 small tortillas into thin strips and cut the long strips in half. Heat the remaining oil in a skillet over medium heat and fry the strips until golden and crunchy, a few minutes. Drain on a paper towel-lined plate and sprinkle with salt.