1 ⅛cupChicken Broth(or vegetable broth for a vegetarian option)
Salt & Pepperto taste
2.5ozPanela Cheesecubed
1/4cupHeavy Cream
1/2Avocadosliced
1Lime (juice)
Instructions
Prepare the Tortilla Strips:Slice the tortillas into thin strips. Heat the vegetable oil in a frying pan over medium heat. Once hot, fry the tortilla strips until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil. Option to use an air fryer as a healthier alternative.
Fry the Chilies:Cut the pasilla chilies into thin rings. In the same pan, fry the chili rings until crisp. Drain on paper towels.
Make the Cheese Cubes:Cut the panela cheese into small cubes and set aside.
Prepare the Sauce:In a blender, combine the tomatoes, onion, and garlic. Blend until smooth.
Cook the Sauce:In a medium pot, heat 1 tablespoon of vegetable oil over medium heat. Strain the blended tomato mixture directly into the pot, discarding any solids. Fry the sauce for 5-7 minutes, stirring occasionally. Add the chicken broth and bring the mixture to a gentle simmer. Season with salt and pepper to taste.
Assemble the Soup:Once the broth is heated through, ladle it into serving bowls. Garnish each bowl with crispy tortilla strips, panela cheese cubes, a drizzle of cream, fried chili rings, and sliced avocado.
Serve:Serve hot and enjoy this hearty and flavorful traditional Mexican soup! For extra flavor, try toasting the tortillas before frying or adding a squeeze of lime to the finished soup!