Easy Tortilla Soup

By on January 3, 2012

tortilla soup 420 2spoons Easy Tortilla Soup

Cook Time: 1 hour

Mexican Tortilla Soup Ingredients (serves 6):

12 tortillas (julienne them)
4 tomatoes
½ white onion
1 garlic clove
2 epazote branches
100g fresh panela cheese
200g pork rinds
1 ripe avocado
2 chiles pasillas
1 cup sour cream
vegetable oil (enough to fry the tortillas… a few tbsp)
1 chicken stock cube


1. In a frying pan, heat up some vegetable oil. When hot, fry the tortillas until crispy.

2. Grill the tomatoes and peel the skin off. Devein and de-seed the chile pasilla, julienne one and fry it with the leftover oil.

3. Blend one chile pasilla with the tomatoes, the garlic and onion, and enough water to cover the tomatoes. Blend it thoroughly, then strain.

4. Add a bit of oil to a pot and stir in the blended mix. Cook for 5 minutes, then season with the chicken stock cube and your epazote. Bring it to a boil.

5. Serve hot in a bowl, add a few small pieces of pork rinds, tortilla, and julienne chiles. Sprinkle cheese, 3 slices of avocado, and 1 tsp of sour creme per bowl.