3 cups chicken broth
6 tortillas, cut into strips and laid out to dry while preparing soup base
2 chiles pasillas, fried and crumbled (for garnish)
6 heaping tablespoons grated cheddar cheese (for garnish)
Fry 1 medium onion, 3 diced cloves of garlic, 1 chopped red or green pepper until soft, then add 2 medium tomatoes, chopped (or a can of fire roasted tomatoes) and one diced tomatillo. Saute all for about 10 minutes or until the tomatoes start to break down. Add one can of Herdez Salsa Casera.
Add the 3 cups chicken broth and bring to a boil.
Add any leftover meat or fish you may have (optional).
Add the tortilla pieces to the broth and simmer for about 1 minutes. The tortillas should be soft – like a soft dumpling, but not falling apart.
Garnish each bowl of soup with some of the cheese, and a sprinkling of the chilies.