Tortilla soup with pasilla chiles (Sopa de tortilla al chile pasilla) from The Mexican Vegetarian Cookbook (page 160) by Margarita Carrillo Arronte

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Chiapas or feta cheese for panela cheese.

  • joeljkp on February 19, 2023

    Holy smokes, what a soup! A totally no-compromises version of tortilla soup with not a tomato in sight. I used both cans of evaporated milk to temper the fire. The flavor is amazing, deep and warming. Two notes. I initially thought the pass through the strainer was one of those final-check things to catch any seeds or bits that made it through the blender, but I ended up removing a good 2 cups or more of chile pulp. It would be helpful to know if this is expected or not. Second, the evaporated milk curdled for me - I'm not sure how to prevent this as the recipe has you simmer for 10 min after adding, which would seem to guarantee it. Still, I'd make this again if I was out to wow someone adventurous.

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