Iberostar Mexico's Tortilla Soup

Colder weather is most definitely perfect for soups, but I enjoy them every day I can. Especially fun is experimenting with the different flavors and comfort foods of different cultures. And those often happen to be soups.

Ingredients

• 3 garlic cloves
• ½ onion
• 3 tomatoes
• 6 cups chicken broth
• 2 fresh epazote or coriander leaves
• 10 corn tortillas
• 2 pasilla chiles
• 2 avocados
• ½ cup queso fresco
• ½ cup sour cream
• Pinch salt
• Pinch pepper
• As needed vegetable oil for frying

Preparation

• 1 Roast the garlic cloves, onion and tomatoes in the oven.
• 2 Grind the roasted ingredients and add ¼ cup of chicken broth and one pasilla chile.
• 3 Fry the ground mixture in oil over high heat for 2 minutes in a large pot and then leave it on low heat for five more minutes or until obtaining a thick mixture.
• 4 Add the remaining chicken broth, epazote leaves and salt and pepper to taste.
• 5 Leave the broth on medium heat for 15 minutes.
• 6 Cut the corn tortillas in “Julienne” strips and fry them in oil.
• 7 Cut one pasilla chile into rings and fry in oil.
• 8 Place the fried tortilla and pasilla chile in a deep dish and add the tomato sauce.
• 9 Add the sour cream and fresh cheese and garnish with sliced avocado.