Vibrant Mexican soup with smoky tomato-chile broth, crispy tortilla strips, panela cheese, avocado, and fresh cilantro.
# What You Need:
→ Broth
01 - 2 tablespoons vegetable oil
02 - 1 medium white onion, chopped
03 - 3 garlic cloves, minced
04 - 4 ripe Roma tomatoes, chopped
05 - 2 dried pasilla chiles, stemmed and seeded
06 - 1 dried guajillo chile, stemmed and seeded
07 - 5 cups vegetable broth
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground cumin
10 - 1 teaspoon salt, or to taste
11 - 1/4 teaspoon ground black pepper
→ Tortilla Strips
12 - 8 corn tortillas, cut into thin strips
13 - Vegetable oil for frying
→ Garnishes
14 - 1 ripe avocado, diced
15 - 5 ounces panela cheese, cubed or crumbled
16 - 1/2 cup fresh cilantro, chopped
17 - 1/2 cup crema or sour cream, optional
18 - 1 lime, cut into wedges
# How To Make It:
01 - Heat 2 tablespoons oil in a large pot over medium heat. Add onion and sauté until translucent, approximately 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
02 - Add chopped tomatoes to the pot and cook until softened, about 5 minutes, stirring occasionally.
03 - While tomatoes cook, toast dried pasilla and guajillo chiles in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Do not allow them to burn.
04 - Transfer softened tomatoes, onions, garlic, and toasted chiles to a blender. Add 1 cup of vegetable broth and blend until smooth consistency is achieved.
05 - Return blended mixture to the pot. Add remaining 4 cups broth, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste and adjust seasoning as needed.
06 - While broth simmers, heat approximately 1 inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crispy, about 1 to 2 minutes per batch. Drain on paper towels.
07 - Divide crispy tortilla strips among serving bowls. Ladle hot broth over strips. Top with panela cheese, avocado, cilantro, and drizzle of crema. Serve immediately with lime wedges.
