Tortilla Soup: the Ultimate Comfort Food

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is lower in fat, while chicken thighs are more budget-friendly.

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: store-brand tortillas

Whole grain tortillas offer more fiber, while store-brand options are often cheaper.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be more affordable.

Heat a pan over medium heat and add enough oil to coat the bottom.

Slice a medium-sized onion and add it to the pan along with 2 cloves of garlic, peeled.

Break off the stem of the pasilla chile and cut it into half-inch pieces, discarding the seeds.

Brown the onions, garlic, and pasilla chile in the pan for about 7-8 minutes until richly browned.

Add the browned mixture to a blender and puree it with 1/2 can of fire roasted tomatoes until smooth.

Return the puree to the pan and cook over medium-high heat until it thickens to the consistency of tomato paste, about 5 minutes.

Add chicken broth to the pan, stirring to combine, and add a couple of sprigs of epazote.

Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about an hour.

Cut the tortillas into thin strips, about a quarter of an inch wide for frying.

Heat oil in a pan to a depth of over half an inch until shimmering, indicating it's at frying temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens