PAPA JOHN'S BUFFALO CHICKEN PIZZA

TODAY'S OUR LAST MONDAY RECIPE GUYS! (At least I think so 😂)
AND THIS IS ONE OF MY ALL TIME FAVORITES!

MEXICAN TORTILLA SOUP! (Of course made from scratch 😉)

Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, lots of cheese, cream, onion and coriander! Like, guys, who in the world wouldn't love this soup as much as I do😍😌 
This is as every monday, an easy and fun recipe; hope your family enjoys this recipe as much as mine does 💪

INGREDIENTS:

• vegetable oil, or as needed 
•  12 (6 inch) corn tortillas, cut into strips 
• 3 dried pasilla chile peppers, seeded
•  2 tomatoes, seeded and chopped 
• 1/2 large onion, chopped 
• 1 clove garlic 
• 1/4 teaspoon dried oregano 
•  4 cups of chicken broth  
•   fresh coriander 
•  2 avocados diced 
•  3/4 cup diced cheese 
•  2 tablespoons of cream.

DIRECTIONS:

Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels. Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.

Combine the fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl. Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in chicken broth and bring to a boil. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat.

 Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado, cream, coriander, onion and cheese. Cut fried pasilla peppers into thin strips and sprinkle over soup. 

Now, you're ready to serve, enjoy guys! 😙

You can substitute dried pasilla chiles with ancho or cascabel chiles. If using cascabel chiles, triple the amount.

 By: Marina García