Cut the tortillas into strips and fry over high heat until golden brown. Remove the tortilla strips from the oil with a slotted spoon. Place on paper towel.
Broil the tomatoes until the skin blackens, peel off skin.
Broil the pasilla chilies halves until the skin blackens, peel off skin. Sautee in a skillet with a shadow of olive oil, the garlic cloves, roasted pasilla chilies and basil for about 3 minutes.
Puree these ingredients with the tomatoes and the juice rendered by the tomatoes if any. Make sure there are no chunks remaining.
Heat 1 tablespoon of oil in a pot and add the pureed mixture. Boil until the puree thickens and turns red, about 5 minutes.
Add the chicken stock and salt to taste. Cook for 15 minutes over medium heat stirring occasionally
To serve place tortillas strips in each bowl and pour the soup on top. Garnish with cubed avocado and cheese. Squeeze desired amount of lime and enjoy.
Notes
Substitutions and AdditionsWhile the traditional Sopa Azteca has its unique charm, there are numerous ways to customize this soup to your preference or dietary needs:
Protein: Besides shredded chicken, you can add shrimp or tofu for a vegetarian version. If you prefer beef or pork, substitute the chicken stock with beef or vegetable broth.
Vegetables: Feel free to add more vegetables like red bell pepper, zucchini, black beans, or corn for extra texture and nutrition.
Pasilla Chilies: If you can't find Pasilla chilies, Guajillo or Ancho chiles make a good substitute.
Tortillas: Gluten-intolerant? Use gluten-free tortillas such as corn tortillas. Or, for a healthier version, bake the tortilla strips instead of frying them.
For Vegan Option: Replace the chicken stock with vegetable stock, skip the cheese or use a vegan cheese substitute, and use plant-based sour cream or skip it altogether in this easy recipe.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.