Tortilla Soup with Pasilla Chilies Fresh Cheese and Avocado

Ingredients

• 6 corn tortillas, halved
• Canola oil for frying
• 4 cloves garlic, peeled and left whole
• 1 small white onion, sliced
• 2 pasilla chilies or 1 ancho chile, stemmed, seeded, and torn into several pieces
• One 15-ounce can whole tomatoes in juice, drained, or 12 ounces tomatoes, cored and coarsely chopped
• 6 cups unsalted chicken stock, preferably homemade
• 1 large sprig epazote (optional)
• ½ teaspoon salt or to taste
• 6 ounces queso fresco or other crumbly fresh cheese such as salted pressed farmer’s cheese or feta, cut into ½-inch cubes; or 6 ounces soft white cheese, such as Chihuahua, quesillo, asadero, or Monterey jack, shredded
• 1 large avocado, peeled, pitted, and cut into ½-inch dice
• 1 large lime, cut Into wedges

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag