1. In a saucepan sauté the onion cut into pieces until soft and almost transparent, add the garlic and shortly after, incorporate the chopped tomatoes. This is the first step for the soup and one of the most important, you have to pour your love into it and respect its time. After about 15 minutes, put everything in the blender and process thoroughly.
2. Put the mixture through a strainer to separate the seeds and tomato skins, as well as other pieces that shouldn’t be in the soup. Then pour the liquid back into the pot and add the vegetable broth until you obtain a perfect texture, we want it to be a soup but with some body to it.
3. Let it boil for about 5 minutes and add a sprig of epazote, in this step you have to taste the broth until you feel that the flavor is right, making sure that the epazote doesn’t predominate over the other flavors. Once you’re pleased with the flavor, remove the epazote sprig from the broth. Finally, add salt as needed.
4. Cut the tortillas into strips and fry them in a skillet until they are very crisp, transfer them on to a paper towel to remove any excess oil. Remove skillet from the stove and add the sliced chilies for a few seconds to fry in residual heat. Be careful, since this step must be completed extremely fast, otherwise, the chilies will burn.
5. Cut small squares of panela cheese and avocado and place in each soup plate, add a dollop of sour cream, a few drops of lime juice, some slices of chili to taste, followed by the broth. I suggest adding the tortillas while you’re eating the soup, so as not to lose their crunchy texture.
Keywords: mexican soup, tortilla soup