Tortilla Soup

To prepare dried peppers, first wipe them clean and then toast them in a dry cast iron skillet over high heat until they soften and plump up slightly. Remove seeds and ribs.

Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes


  • 6 corn tortillas, cut into pieces
  • 2 dried pasilla peppers, toasted and chopped
  • 4 medium tomatoes, diced
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 medium potato, peeled and diced
  • 5 cups chicken or vegetable stock
  • 1 tsp dried epazote (2 tbsp fresh)
  • 1 cup shredded mozzarella cheese (optional)


Preheat oven to 350° and lightly pan spray a baking sheet. Spread tortilla squares over prepared sheet and toast for 20 minutes, or until no longer pliable.

In a blender or food processor, puree peppers, half of the tomatoes, garlic, and 1/2 cup of vegetable stock.

In a heavy soup pot, cook onions in a 1/4 cup of vegetable stock over medium high for 5 minutes, or until soft. Add pepper mixture, potatoes, remaining stock, and epazote. Bring to a boil, reduce heat, and simmer for 10 minutes.

Stir in tortilla pieces and serve with cheese.