Pasilla Mango Tomato Tortilla Soup Recipe

Name: Pasilla Mango Tomato Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried pasilla peppers; 1 quart chicken broth; 12 corn tortillas, in strips; ½ cup corn oil; ½ 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 ½ cups ripe mangoes, peeled, diced; 1 ½ cups fresh tomatoes, diced; 1 cup cheese, crumbled (panela or feta); fresh cilantro stem (to garnish)

Servings: persons

6 dried pasilla peppers
1 quart chicken broth
12 corn tortillas, in strips
½ cup corn oil
½ 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 ½ cups ripe mangoes, peeled, diced
1 ½ cups fresh tomatoes, diced
1 cup cheese, crumbled (panela or feta)
fresh cilantro stem (to garnish)

1
In small dry skillet, toast pasillas over medium-high heat, turning frequently, for 3 minutes.
2
When cool enough to handle, remove stems, break open, remove seeds, and crumble pasillas.
3
Place about a third of pasillas in small bowl and set aside.
4
Reserve remaining pasillas.
5
In same skillet, heat about 3 /4 inch oil.
6
Add tortilla strips in several batches and fry until crisp and golden.
7
Drain on paper towels.
8
Pour off all but about 2 tablespoons oil.
9
In food processor, combine reserved pasillas, onion, garlic, mango and tomatoes.
10
Add blended mixture to reserved oil in skillet and cook over medium high heat 3 to 4 minutes.
11
Transfer mixture to large saucepan.
12
Add broth and bring to boil.
13
Simmer 20 minutes.
14
Stir in cilantro.
15
Season to taste with salt and pepper.
16
To serve, place a handful of tortilla strips in each soup bowl.
17
Pour hot soup over tortillas, top with cheese and avocado.
18
Or place remaining pasillas,
19
avocado and cheese out separately to be added as desired.

683

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 dried pasilla peppers, 1 quart chicken broth, 12 corn tortillas, in strips, ½ cup corn oil, and more.

Yes, Pasilla Mango Tomato Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasilla Mango Tomato Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions