Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
20
High
Nutrition per serving
Calories518.5 kcal (26%)
Total Fat32 g (46%)
Carbs43.9 g (17%)
Sugars4.3 g (5%)
Protein16.2 g (32%)
Sodium1808.9 mg (90%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2tomatoes
medium

2 clovesgarlic
unpeeled

0.33white onion
medium

6 cupschicken broth

5 tablespoonsvegetable oil

6corn tortillas

1 sprigepazote

salt
to taste

pepper
to taste

1pasilla pepper
sliced into rings
Garnishing
Instructions
Step 1
Preheat a comal or large skillet over medium-high heat, then roast the tomatoes, garlic, and onion, turning them so they roast evenly




Step 2
Blend the roasted vegetables until smooth, adding about 1 cup chicken broth if needed





Step 3
In a large saucepan, heat 1 tbsp vegetable oil over medium-high heat. Add the tomato sauce and cook for about 3 minutes. When the sauce starts to boil, reduce the heat and simmer for 5 minutes. The sauce will reduce and change to a darker color.





Step 4
While the sauce is cooking, cut the tortillas into thin strips that are 2 inches long and .5 inches wide. Set aside


Step 5
Add the chicken broth to the sauce, increase the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 10-12 more minutes. Add the epazote and season with the salt and pepper. Simmer for 3 more minutes.




Step 6
In a large skillet, heat the remaining 4 tbsp oil and fry the tortilla strips until they are crispy and take on a golden color, about 4 minutes (fry them in batches so the skillet isn't overcrowded). Remove and dry on paper towels.


Step 7
In the same skillet, fry the pasilla pepper rings. They will get crispy quickly. Once they do, immediately remove them and set aside.


Step 8
Ladle the soup into medium bowls and top with the tortilla strips. Place the garnishes in serving dishes for everyone to add to their own bowls.








Notes
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