EASY

Tortilla Soup

Tortilla soup is a Mexican classic filled with bold flavors and a mixture of textures. Finish it off with garnishes like lime, avocado, crema, and cheese.

ABOUT

Cut the seeded pasilla chiles into thin rings using kitchen shears, then fry them in a little oil with the seeded arbol chiles.

STEP 1

Add the tomatoes, onions, garlic cloves, Mexican oregano, and 2 cups of vegetable broth to a blender. Add ⅔ of the pasilla chiles and all of the arbol chiles, then mix on high until smooth.

STEP 2

Transfer the leftover chile oil to a stockpot over medium heat. Pour the salsa through a mesh strainer into the pot, then let it simmer for 10 minutes, stirring occasionally.

STEP 3

Add the rest of the vegetable broth, bay leaf, and sprigs of epazote to the pot. Turn the heat down to simmer for 20 minutes. Taste and season with salt and pepper to your liking.

STEP 4

Cut the tortillas into thin strips and fry in batches until golden brown, about 2-4 minutes per batch. Transfer the strips to a paper towel-lined plate to drain excess oil.

STEP 5

To serve, add a handful of tortilla strips to a bowl followed by a few ladles of broth. Top with lots of garnishes!

STEP 6

Find full recipe measurements, tips, variations, and more at the link down below!

brokebankvegan.com