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4.5 from 2 votes
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Authentic Mexican chicken and tortilla soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Leticia
Ingredients
  • 1 jar Molli Morelos Cooking Sauce
  • 1 tbsp epazote substitute with cilantro if you can’t find epazote
  • 3 cups chicken broth
  • 1 chile ancho deseeded and sliced into strips
  • 1 tsp vegetable oil
  • 1 bag thick corn chips
  • 1 avocado diced
  • 2 cups queso fresco diced
  • 2 cups chicken cooked and shredded
Instructions
  1. Pour Morelos Cooking sauce and chicken broth in a pot and bring to a boil. Reduce heat to medium; add chicken and 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!
Recipe Notes

Rotisserie chicken has more flavor!