Name: Aztec Tortilla Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexicana
Ingredients: 12 piece Corn tortilla preferably from the day before; 120 ml Vegetable oil for frying and sautéing; 120 g White onion in pieces; 2 clove Garlic peeled; 1.5 l Chicken broth hot, low in salt if possible; 2 piece Epazote washed sprigs; 1 tsp Salt adjust at the end; 2 piece Hass avocado in cubes; 120 g Fresh cheese crumbled; 2 piece Lime in wedges; 15 g Cilantro chopped leaves

Aztec Tortilla Soup

In my ranch in Jalisco, tortilla soup was made when there were leftover tortillas from the griddle and ripe tomatoes in the basket. My mother taught me to lightly toast the pasilla chili without bittering it, and to blend the broth with onion and garlic to make it silky. This version works because it fries the strips until crispy, toasts the chili for a few seconds, and simmers the broth with epazote, just like at home. When served, the avocado, cream, and cheese warm up with the steam, and each spoonful tastes like family cooking.

Chef tips

For a chicken-free version, replace chicken broth with a well-concentrated vegetable broth; the tomato sauté should boil for the same time.
Do not burn the pasilla chili: a few seconds are enough. If it turns black, it's better to remove it and use another one to avoid bitterness.
Fry the tortillas in small batches; if you crowd them, the oil temperature will drop, and they will become greasy.
Store the broth alone, without tortillas or garnishes, for up to 3 days in the refrigerator. Reheat to a gentle boil and assemble the dishes when serving.