Vegetarian Tortilla Soup

5 from 1 vote
Vegetarian Tortilla Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Main Course, Soup
Cuisine: Mexican
Servings: 4 people
  • 1 jar Molli Morelos Cooking Sauce
  • 1 tbsp epazote substitute with cilantro if you can’t find epazote
  • 3 cups vegetable 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
  1. Pour Morelos Cooking sauce and vegetable broth in a pot and bring to a boil. Reduce heat to medium; add epazote or cilantro. Simmer for about 10 minutes and season to taste.
  2. Meanwhile, heat oil in a small frying pan. Fry the Pasilla chile strips on low heat for 10 seconds. Make sure they don't burn! Remove and drain on paper towels.
  3. To serve, pour soup on individual bowls and garnish with tortilla chips, avocado, queso fresco, and pasilla chile. Provecho!