This seriously simple soup calls for a few ingredients and store-bought broth. All you need is a comal or skillet, blender, soup pot and 30 minutes. I used to think this soup was complicated because the flavors are so rich and complicated. But it's surprisingly easy--especially when you don't fry your own tortilla chips, but use Zack's Mighty or other store-bought brand. The fun part is adding the toppings, so invite some friends over and start your Mexican-themed meal with this soup that will tantalize the tastebuds and prime everyone for a gathering they won't soon forget. Or be bold and make the soup the meal and have a ton of toppings for people to dress their soup however they want.
Preheat a comal or large skillet over medium-high heat, then place the tomatoes, onion and garlic. Turn the vegetables every 2 minutes, so they roast evenly. Once roasted, peel the tomatoes and garlic.
While the vegetables are dry roasting, place the two pasilla peppers in warm water and let them reconstitute for about 10 minutes. Once they are softened, remove the stem and chop them into rings.
Place the roasted vegetables in a blender, add the chopped and softened pasilla peppers and one cup of broth and blend until smooth.
In a soup pot, heat 1 tablespoon vegetable, olive oil or grapeseed oil over medium-high heat. Pour the tomato puree from the blender into the pot and cook for 3 minutes. Once the sauce begins to boil, turn down the heat and simmer for 5 minutes. The sauce will reduce and the color will darken.
Add the remaining broth to the soup pot, increase the heat to medium-high and bring to a boil. Reduce the beat and simmer for 10-12 minutes. Add the epazote leaves and season with salt and pepper, to taste, and simmer 3 more minutes.
Ladle the soup in bowls and top with the crushed tortilla chips and a good squeeze of lime in each.
Place the toppings in serving dishes for everyone to add to their own bowls
Refrigerate any leftover soup for up to 5 days or freeze.