Name: Sopa de Tortilla (Tortilla Soup)
Total time: 45 min
Yield: 6 servings
Ingredients: 1-2 dried pasilla chiles (depending on desired heat level); 1 (14.5-ounce) can diced fire-roasted tomatoes; 2 tablespoons extra-virgin olive oil; 1 small white onion, diced; 1 cup roughly chopped fresh cilantro, divided; 3 medium garlic cloves, peeled and minced; 6 cups chicken broth; 1 (14.5-ounce) can black beans, drained; 2 whole skinless chicken breasts; ¾ tablespoon ground cumin; 2 whole fresh epazote leaves, or 1 teaspoon dried oregano; ½ teaspoon kosher salt; Large corn tortillas, sliced into ½” strips and fried, or 10-ounce bag of tortilla chips, for topping; 1–2 medium avocados, peeled, pitted, and diced, for topping; 2 limes, quartered, for topping

Ingredients

Yield: 6 servings

Ingredients:

1-2 dried pasilla chiles (depending on desired heat level)
1 (14.5-ounce) can diced fire-roasted tomatoes
2 tablespoons extra-virgin olive oil
1 small white onion, diced
1 cup roughly chopped fresh cilantro, divided
3 medium garlic cloves, peeled and minced
6 cups chicken broth
1 (14.5-ounce) can black beans, drained
2 whole skinless chicken breasts
¾ tablespoon ground cumin
2 whole fresh epazote leaves, or 1 teaspoon dried oregano
½ teaspoon kosher salt
Large corn tortillas, sliced into ½” strips and fried, or 10-ounce bag of tortilla chips, for topping
1–2 medium avocados, peeled, pitted, and diced, for topping
2 limes, quartered, for topping

Soups & StewsMeat EasyQuickShabbatSouth and Central America

Preparation

Step 1

Crumble the pasilla chile and place it in a blender with the canned tomatoes. Pulse until smooth.

Step 2

Heat the olive oil in a large pot set over medium-high heat. Add the onion, ⅓ cup of the cilantro, and the garlic. Sauté until the onion is translucent, about 3 minutes.

Step 3

Add the tomato-chile purée, chicken broth, beans, chicken breasts, cumin, epazote, and salt and stir gently. Bring to a boil, reduce the heat to medium, and cook for 15 minutes.

Step 4

Remove the cooked chicken breasts with tongs and shred the meat with a fork. Return the shredded chicken to the soup, and stir in 1 cup of the tortilla strips.

Step 5

Ladle the soup into bowls and top with the remaining cilantro, fresh avocado, lime juice, and more tortilla chips.

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Ingredients

Ingredients:

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

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