Sopa de Tortillaeasy prep time 45mins | cook time 1 hr 15 mins | SERVINGS 6
1 chicken breast (with bone)
2 cloves garlic, chopped
½ onion, chopped
6 tomatoes, peeled, seeded and diced
2 pasilla chili peppers, cut into strips
1 teaspoon chicken stock powder
3 leaves épazote (Mexican tea), thoroughly washed and dried.
1 stalk celery, finely chopped
½ bunch cilantro, finely chopped
1 bay leaf
½ teaspoon oregano
4 tablespoons olive oil
5 tablespoons sunflower oil
4 La Fe Tortillas
8 oz. panela cheese, diced (traditional mexican cheese)
1 small avocado, diced
4 pasilla chili peppers, fried
2 tablespoons creme fraiche (or sour cream)
Salt & pepper
Cook the chicken breast for 30 minutes in 6 cups of water; Halfway through, season it with chicken stock powder, épazote, celery, half of the cilantro, bay leaf and oregano. Once finished, remove the chicken and shred it. Set it aside and reserve the broth.
Cut the tortillas into thin strips. Heat the sunflower oil in a skillet and fry the tortilla strips very quickly in very hot oil. Mix well, and remove them from the oil to paper towels, removing excess fat. Fry the 4 pasilla peppers over medium heat in the same oil and set aside. In a Dutch oven, heat olive oil and sauté the garlic and onion until translucent. Add the tomatoes and 2 pasilla peppers cut into strips, then mix well. Cook it for 10 minutes, covered and on low heat. Liquefy with a little broth and mix it for 3 minutes, then push the mixture through a chinois strainer (fine sieve strainer) and pour it directly into the chicken broth set aside earlier. Cook over low heat until thickened.
At the bottom of a bowl, add the equivalent of a julienned tortilla and pour the broth over it. Add a little chicken breast, cubes of cheese, avocado and 1 fried pasilla pepper. Serve the soup and garnish it with cream and the leftover cilantro. Season the soup with freshly squeezed lime