This milkdly spicy Mexican soup, as delicious as it looks, does not take up much time to make. One of the essential ingredients that you want to get your hands on are the pasilla chilli pepper, and I strongly suggest you try to get it. If not, use Kashmiri red chilli pepper.
If you are not very used to working with whole chilli or don’t use a lot of spices in general, don’t feel intimidated. Pasilla chilli does not carry a lot of heat. Before using it, try taking a small bite out of it. You will notice it has a very mellow taste and a hint of bitterness which will go away once the pepper is cooked, and leave some very good flavors with light heat for you to enjoy.