Cooked - Sopa De Tortilla - Tortilla Soup

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Sopa De Tortilla - Tortilla Soup

6.0

2 tbsp vegetable oil (plus more for brushing tortillas)

3 dried pasilla chiles (stemmed, de-veined, and de-seeded)

1 large white onion (chopped)

2 jalapenos (stemmed, seeded, and diced small)

3 cloves garlic (minced)

½ tsp. cumin

6 cups chicken stock

1 lb. roma tomatoes (cored and seeded, diced small)

½ cup cilantro (chopped, plus more for garnish (optional))

1 tsp. kosher salt

1 tsp. freshly ground black pepper

14 oz. can black beans (drained)

1 lb. boneless, skinless chicken thighs (cut into ½-inch cubes)

8 corn tortillas (brushed with oil, then cut into strips, or substitute store-bought tortilla chips)

12 oz. Oaxaca cheese (shredded, or substitute Monterrey jack (optional))

1 large avocado (cut into ½-inch cubes (optional))

2 tbsp. cilantro (chopped (optional))

Heat two tablespoons of vegetable oil in a dutch oven over medium-high heat, fry pasilla chiles lightly on each side, then remove and crumble into very small pieces. Set aside.Add onion, jalapeno, and a pinch of salt. Saute until onions are translucent and beginning to brown slightly. About 10 minutes.
Add garlic and cumin. Saute for an additional minute.
Add chicken stock, tomatoes, cilantro, 1 teaspoon of salt, pepper, and crumbled pasilla chiles. Bring to a boil, then reduce to a simmer. Cook for an additional 15 minutes.
Add drained black beans and cubed chicken and simmer an additional 5 minutes, or until the chicken pieces are cooked through.
Preheat your oven to 425 degrees. Brush both sides of the tortillas with vegetable oil, then cut them into thin strips. Spread out on a baking sheet and bake for 5 minutes. Remove and sprinkle lightly with Kosher salt.
Serve each portion topped with baked tortilla strips, shredded cheese, cubed avocados, and chopped cilantro.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 65 weeks ago

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