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Tortilla Soup with Pasilla Chilies, Fresh Cheese, and Avocado

Tortilla Soup with Pasilla Chilies, Fresh Cheese, and Avocado Recipe

  • 6 corn tortillas, halved
  • Canola oil for frying
  • 4 cloves garlic, peeled and left whole
  • 1 small white onion, sliced
  • 2 pasilla chilies or 1 ancho chile, stemmed, seeded, and torn into several pieces
  • One 15-ounce can whole tomatoes in juice, drained, or 12 ounces tomatoes, cored and coarsely chopped
  • 6 cups unsalted chicken stock, preferably homemade
  • 1 large sprig epazote (optional)
  • ½ teaspoon salt or to taste
  • 6 ounces queso fresco or other crumbly fresh cheese such as salted pressed farmer’s cheese or feta, cut into ½-inch cubes; or 6 ounces soft white cheese, such as Chihuahua, quesillo, asadero, or Monterey jack, shredded
  • 1 large avocado, peeled, pitted, and cut into ½-inch dice
  • 1 large lime, cut Into wedges
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 419kcal (21%)
Total Fat 27g (42%)
Saturated Fat 8g (39%)
Cholesterol 32mg (11%)
Total Carbohydrate 31g
Dietary Fiber 6g
Sugars 7g
Protein 17g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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