The Aztec Soup with Chile Pasilla has its traditional origin in Tlaxcala, it is a dish made with a broth of tomato and chile pasilla with the taste of garlic, onion and a touch of fresh epazote. This delicious broth is served with strips of fried corn tortillas accompanied by fresh cheese and cream.

This delicious Aztec Soup with Chile Pasilla is ideal for any occasion. The recipe is so easy and fast that you will love it. The best thing is that you can adapt it to the ingredients you have and add what you like most.

AZTEC SOUP WITH CHILE PASILLA

Ingredients

5 Portions

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• 2 cloves garlic
• 1/2 white onions, cut into pieces, for broth
• 4 tomatoes, roast. for the broth
• 2 pasilla chili peppers, deveined, seedless and soaked, for broth
• 1 guajillo chili, deveined, seedless and soaked
• 8 cups chicken soup
• 1 cup corn tortilla, roasted to the comal
• 1 pinch salt
• 1 tablespoon oil
• 3 leaves fresh epazote
• 1 cup corn tortilla, cut into strips and fried
• 1 cup fresh cheese, cut into cubes
• 1/4 cups pasilla chili pepper, cut into rings and fried
• 1 avocado, sliced ​​and cut into a fan or cubes
• 1/2 cups sour cream, at your service

Preparation

For the broth, mix the garlic, onion, tomato, chile pasilla, guajillo chili, chicken broth, tortilla and a pinch of salt.

Heat the oil in a pot over medium heat, fry the previous preparation and add the epazote twigs, cook the broth for 10 minutes so that the tomato is cooked.

Serve the preparation in a deep dish, add corn tortillas, fresh cheese, pasilla chili, avocado and a touch of sour cream. Enjoy

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