Spicy tortilla soup! I know, I know, but I really enjoy spicy foods! If it’s not on the spicy side, the dishes are not as interesting. That’s just my taste though. You could certainly leave out the chile morita below and the recipe will still be delicious. Keep reading! It just gets better!
The Beauty Of This Recipe Is…
The beauty of this recipe is that you can finish it in so many ways. That soup base is delicious and I have incorporated it in some of my other soup recipes. The difference is that I will switch out the dried chiles or not add any. You can any any protein of your choice or make it vegetarian. Watching carbs? Use a low carb option tortilla or just add a light garnish.
This Recipe Is A Keeper!
You Say Tomato, I Say Tomate!
Spicy Tortilla Soup
- 6 Roma tomatoes
- 2 chile serrano stems removed
- 1/2 onion sliced into thick rings
- 4 cloves of garlic leave skins on
- 4 dried chile pasilla or chile negro
- 2 dried chile morita
- 6-7 cups chicken or vegetable broth
- Salt and Pepper to taste
- small handful epazote leaves
- 2-4 bay leaves
- 1/2 tsp oregano
- 3 1/2 tbsp avocado or olive oil
- 18 extra large shrimp peeled and deveined
- 1 teaspoon each of salt, pepper, granulated garlic and smoked paprika
- 1/4 tsp chile de arbol powder
- 10-12 oz fried tortilla strips previously fried
- 10 oz panela cheese cubed
- 1/2 cup Mexican crema
- 1 Avocado sliced or diced
- 1/4 cup Cilantro chopped fine
- 2 Limes sliced into wedges
- On a griddle(comal) at medium heat, dry roast the tomatoes, serranos, onion and garlic. Begin to flip and turn ingredients when they become aromatic and start to char slightly. Remove the garlic after 15 minutes. Leave the other ingredients on for another 8-10 minutes.
- Remove the stems and seeds from the chile pasilla. Slice 2 of them into thin rings and set aside. Take the other 2, along with the chile morita and drop them into a pot of simmering water. Let them simmer for 10 minutes. Remove from heat and let them sit for another 10 minutes.
- Add the sliced dried chile pasilla to a skillet and heat to medium. When it becomes aromatic and begins to toast, stir the chiles often. Toast for 1 minute and remove from heat. You can leave as is or you can crush it more using a molcajete or mini chopper.
- To the blender, add the dry roasted tomatoes, onion and peeled garlic. Drain the softened dried chile pasilla and morita. Pour in 2 cups of chicken broth. Season with salt and pepper, to taste. Blend on high until very smooth. Set aside.
- In a large pot preheat 2 tbsps of oil at medium heat for a few minutes.
- After a few minutes, pour in the salsa soup base from the blender into pot with hot oil. Fry and cook the salsa/sauce for 10 minutes. Taste for salt as it reduces.
- After 10 minutes, pour in the remaining 4 cups of broth. If you like to thin out the soup a little more, you could add more broth at this time. Add the fresh epazote, bay leaves and crushed oregano. Stir to combine and bring up to a boil. Once it comes up to a boil, reduce to a simmer and continue cooking for 10 minutes.
- While you wait, mix the spices in a small bowl listed for the shrimp. Season the shrimp all over. Preheat 1 1/2 tbsps oil in a skillet at medium heat for 5 minutes. Cook the shrimp for 4-6 minutes, turning as needed. Cover and remove from heat.
- To serve, add some fried tortilla strips to the bottom of each bowl. Ladle in the hot soup. Garnish with more tortilla strips, panela cheese, avocado, toasted chile pasilla, crema and lime.