Sopa de Tortilla

Ingredients

• 6 corn tortillas, cut into strips
• Vegetable oil, for frying
• 4 tomatoes, roasted
• 1/2 onion, roasted
• 2 cloves garlic, roasted
• 1 dried pasilla chile, seeded
• 6 cups chicken stock
• 2 cups shredded cooked chicken
• 1 avocado, diced
• 1/2 cup crumbled queso fresco
• Mexican crema, for serving

Instructions

1. 1Fry the tortilla strips in oil until crisp; drain and set aside.
2. 2Blend roasted tomatoes, onion, garlic, and pasilla chile until smooth.
3. 3Fry the blended sauce in a pot for 5 minutes until deepened in color.
4. 4Add chicken stock and simmer 20 minutes.
5. 5Stir in the shredded chicken and heat through.
6. 6Ladle into bowls and top with tortilla strips, avocado, queso fresco, and a drizzle of crema.

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