Grandma Adela’s Aztec Tortilla Soup

Steps

1. 1

   Cut the corn tortillas into thin strips and pat them dry with paper towels if they are damp. Heat the vegetable oil in a large skillet over medium-high heat.

2. 2

   Fry the tortilla strips in batches, without overcrowding the skillet, until golden brown and crispy, approximately 2-3 minutes per batch. Transfer them to a plate lined with paper towels and season lightly with salt.

   Start 2-minute timer
3. 3

   Remove most of the oil from the skillet, leaving approximately 1 tbsp. Add the dried pasilla chiles and toast them briefly, about 10-15 seconds per side, until fragrant; do not burn them, as they will become bitter. Remove and set aside.

   Start 10-second timer
4. 4

   Place the chopped tomatoes, half the onion, and the garlic cloves in a blender. Blend until smooth; add a little broth if needed to help the blender run.

5. 5

   Heat the skillet over medium heat and pour in the strained or unstrained tomato sauce. Cook for 8-10 minutes, stirring occasionally, until it darkens slightly and loses its raw tomato flavor.

   Start 8-minute timer
6. 6

   Add the chicken broth and one sprig of epazote. Bring the soup to a gentle boil, reduce the heat, and simmer uncovered for 15-20 minutes so the flavors can meld. Taste and adjust the salt.

   Start 15-minute timer
7. 7

   Remove the epazote. Divide some of the crispy tortilla strips among deep bowls and ladle the very hot soup over them. To preserve their crispness, you can also serve the tortillas separately and add them just before eating.

8. 8

   Top each bowl with avocado, queso fresco, sour cream, chopped onion, and, if desired, fried pasilla chile rings. Serve immediately.