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Crispy tortilla strips floating in a rich tomato-chile broth with avocado, cheese, and crema. This healthy, family-favorite soup transforms simple ingredients into a fresh, satisfying bowl.
Cut the corn tortillas into thin strips. In a large skillet over medium heat, heat 3 tbsp of vegetable oil. Fry the tortilla strips in batches, turning occasionally, until golden and crispy. Drain on paper towels and set aside.
In a dry skillet on medium heat, toast the dried pasilla chile on both sides for 1-2 minutes until fragrant, being careful not to burn. Remove, cool slightly, then break into pieces and discard seeds.
In a blender, combine roasted chile, tomatoes, onion, and garlic. Blend until smooth.
In a large pot, heat 1 tbsp vegetable oil over medium heat. Pour in the tomato puree and cook, stirring occasionally, for 7-10 minutes until thickened and deepened in color.
Add chicken broth, salt, and black pepper. Bring to a gentle boil, then lower heat and simmer uncovered for 15 minutes to develop flavor.
Slice the avocado and crumble queso fresco. To serve, ladle hot soup into bowls, top with crispy tortilla strips, avocado, queso fresco, a drizzle of crema, and a lime wedge.
