Servings: 4 / Prep time: 5 min / Cook time: 15 min
Ingredients
- 1 jar Molli Morelos Cooking Sauce
- 2 springs Epazote (substitute with cilantro if you can’t find epazote)
- 3 cups Chicken broth
- 1 Chile pasilla, deseeded and sliced into strips
- 1 tsp Vegetable oil
- 1 bag Thick corn chips
- 1 Avocado, diced
- 2 cups Queso fresco, diced
- Optional: 2 cups shredded chicken
Preparation
- Pour Morelos Cooking sauce and chicken broth in a pot and bring to a boil. Reduce heat to medium; add chicken (if using) and epazote or cilantro. Simmer for about 10 minutes and season to taste.
- Meanwhile, heat oil in a small frying pan. Fry the Pasilla chile strips on low heat for 20 seconds. Remove and drain on paper towels.
- To serve, ladle tortilla soup on individual bowls and garnish with 3-4 tortilla chips, avocado, queso fresco and pasilla chile. Provecho!
TIP: Add chicken for a full meal
