Pasilla Mango Tortilla Soup

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Pasilla Mango Tortilla Soup

 

6 dried pasilla chiles

1 quart vegetable broth

12 corn tortillas, cut in strips

1/2 cup corn oil

1/2 cup cilantro, chopped

1 small onion, chopped

1 teaspoon sea salt

1 teaspoon fresh ground pepper

3 garlic cloves, chopped

1 large avocado, peeled and sliced

2 tablespoons fresh lime juice

1 1/2 cups ripe mango, peeled, diced

1 1/2 cups fresh tomatoes, diced

1 cup crumbled panela or feta cheese

cilantro sprigs for garnish

 

In small dry skillet, toast pasillas over medium high heat, turning

frequently, for 3 minutes. When cool enough to handle, remove stems, break open,

remove seeds and crumble pasillas. Place about a third of pasillas in small bowl

and set aside. Reserve remaining pasillas.

In same skillet, heat about 3/4 inch oil. Add tortilla strips in several batches

and fry until crisp and golden. Drain on paper towels. Pour off all but about 2

tablespoons oil. In food processor, combine reserved pasillas, onion, garlic,

mango and tomatoes.

Add blended mixture to reserved oil in skillet and cook over medium high heat 3

to 4 minutes. Transfer mixture to large saucepan. Add broth and bring to boil.

Simmer 20 minutes. Stir in cilantro. Season to taste with salt and pepper.

Place a handful of tortilla strips in each soup bowl. Pour hot soup over

tortillas, top with cheese and avocado. Or place remaining pasillas, avocado and

cheese out separately to be added as desired.

Makes 6 servings.

 

 

 

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