Tortilla soup with pasilla chile, fresh cheese and avocado (Sopa de tortilla con chile pasilla, queso fresco y aguacate) from Mexico One Plate At A Time (page 152) by Rick Bayless

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Notes about this recipe

  • milgwimper on July 02, 2014

    I made these are part of a birthday meal. It seemed labour intensive but I think that is because I made so many things for the dinner on the day of or the night before and was burned out. I will say the soup was good and I got a lot of compliments.

  • melissa8800 on January 08, 2013

    Simple and tasty. I made the purée and broth in the morning. I puréed the chilies in the blender with the tomatoes. I used fresh tomatoes but will also try canned for a, maybe, richer tomato flavor. I used the dried red chilies in my pantry, not sure what kind they are- from a large bag from the grocery store. The family topped with chicken, chips (instead of fried tortillas), avocados and jack cheese. I topped with goat cheese and lime. Delicious.

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