Sopa de Tortilla (Mexican Tortilla Soup)

Steps

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1. 1
   Remove the seeds from the dried pasilla and guajillo chiles.
   ▶ ≈0:29
2. 2
   Heat oil in a pot. Quickly fry the dried chiles in the hot oil, flipping them to avoid burning.
   ▶ ≈0:47
3. 3
   Chop the tomatoes, onion, and garlic, then add to the roasted chiles and cook until the tomato releases its juice.
   ▶ ≈1:17
4. 4
   Pour in the chicken broth and let the mixture come to a boil.
   ▶ ≈1:51
5. 5
   In another pot with hot oil, halve the corn tortillas and fry until golden. Also fry the extra chile strips separately until crispy.
   ▶ ≈2:19
6. 6
   Once the tomato-chile mixture is cooked, grind it together with the fried tortillas into a soup, working in batches if needed.
   ▶ ≈3:47
7. 7
   Pour the ground soup back into the pot, season with salt, and bring to a boil.
   ▶ ≈4:18
8. 8
   Ladle the soup into bowls and top with crispy chile strips, crumbled Panela cheese, avocado slices, and sour cream.
   ▶ ≈5:19