dinner · vegetarian · gluten-free
Sopa de tortilla
Pasilla-tomato broth poured over crisp tortilla strips, avocado, cheese and crema.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Fry tortilla strips until crisp; drain. Briefly fry the pasillas, then crumble one for garnish.
-
2
Blend one pasilla, tomatoes, onion and garlic until smooth.
-
3
Fry the purée in 1 tbsp oil until thick, then add stock and epazote; simmer 20 minutes; season.
-
4
Divide tortilla strips, avocado and cheese among bowls.
-
5
Ladle the hot broth over and top with crema, crumbled chile and lime.
