Ingredients:
12 corn tortillas sliced in thin strips
2 Tomatoes
1/2 Onion
1 clove garlic
3 Pasilla chilies, seeded and fried
4 Cups of Chicken Broth
1 Teaspoon dried parsley
1 Avocado
Queso Panela
Cream
1 tbsp Oil for frying
Directions:
Pour in enough oil pan. Once hot, add the corn tortillas into strips and fry until brown. Then place them on a plate covered with a paper towel to absorb the oil this dish.
Blend the tomatoes with the onion and garlic. Heat 1 tablespoon oil in a medium saucepan over medium heat. Pour the blended ingredients and fry for a couple of minutes. Stir in chicken broth and bring to a boil. Add pasilla chile and dried parsley. Add more chicken broth if needed. Cover and simmer for 15 minutes.
To serve, pour the tortilla strips in the pan, add the broth and garnish with chopped avocado, panela cheese, thin strips of fried pasilla chile and if you want a teaspoon of cream.
Modified recipe from: http://www.turevistalatina.com/food/25-recipes/281-sopa-de-tortilla |
Sopa De Tortilla
Recipe Locked
Posted - 06/10/2015 : 10:16:43
