9 corn tortillas, cut into strips1/4 inch wide - 1 inch long
3 Pasilla Chiles, slit, w/seeds - membranes removed - cut into 1 x 1 inch long strips
4 oz. Manchego or Monterrey Jack Chese, cubed
1/4 cup sour cream
1 avocado, peeled and cubed
2 packets powdered Chicken Bouillon
1 packet Sazón Goya with Cilantro and Tomato
2- 8 oz. cans of Goya Seasoned Tomato Sauce with Onion, Garlic - Cilantro
1 whole Guajillo Chile
4 sprigs cilantro, roughly chopped
Instructions
HEAT oil in skillet over medium-high heat and fry the tortilla strips, in batches, until crispy and golden brown. Remove with slotted spoon onto absorbent paper.
FRY Pasilla Chile strips very briefly. Remove with slotted spoon onto absorbent paper. Set drained Tortilla and chile strips aside.
COMBINE Bouillon and Sazón with 4 cups of water in saucepan, bring to boil. Stir in Tomato Sauce and Guajillo Chile. Return to boil, lower heat and simmer 5 minutes.
STIR in cilantro just before serving. Put some Tortilla strips and cubed cheese on bottom of each soup bowl and ladle in soup. Serve with remaining condiments on the side.
Originally Submitted
1/8/2011
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