How to make vegetarian sopa de tortilla (tortilla soup)

Place tomatoes in boiling water.

Add 2 pasilla chiles to the boiling water with the tomatoes.

Wait about 10 minutes until the tomatoes start to break down and the chiles rehydrate.

Cut corn tortillas into strips.

Heat oil in a pan and fry the tortilla strips until golden brown.

Remove the fried tortillas and set aside, keeping the oil for later use.

Take the tomatoes out of the boiling water and cut off the tops of the chiles, removing the seeds.

Blend the tomatoes, 1/2 onion, 2 cloves of garlic, and better than bullion broth base (if using) in a blender.

Add some of the cooking water to the blender and blend until smooth, then strain the mixture to remove lumps.

Return the strained mixture to a pot and heat on medium-high until it bubbles.

Add epazote to the pot for flavor.

Cut the dry pasilla chiles into strips, removing the seeds.

Fry the cut pasilla chiles in the reserved oil on low heat for 1-2 minutes, being careful not to burn them.

Cut up some avocado for garnish.

Turn off the soup and remove the pieces of epazote.

Plate the soup by placing a handful of fried tortillas at the bottom, adding the soup, and topping with more tortillas, avocado, and fried pasilla chiles.

Equipment Needed

Spice Level:

Dietary