Chilled tortilla Soup

By akselden

Ingredients

• 4-6 corn tortillas, preferably stale
• 1/3 cup plus 1 tablespoon vegetable oil
• 4-5 medium dried pasilla chilies, stemmed and seeded, cut into 1 inch squares
• 2 garlic cloves, unpeeled
• 1 medium-large round rip tomato
• 1 medium white onion, sliced 1/8 inch thick
• 6 cups chicken broth
• Salt to taste
• 4 cups loosely packed, thinly sliced Swiss chard leaves
• 2 cups shredded Monterey Jack cheese
• 1 large lime, cut into 6 wedges

Preparation

Step 1

Slice tortillas into 1/8 inch wide strips. Heat 1/2 cup vegetable oil in a medium skillet over medium-high heat. Working in batches, fry tortilla strips until crisp, drain on paper towels, reserve. Reduce heat to medium-low and fry chili squares 3-4 sec. Drain on paper towels. Put 1/2 of the chilies in a bowl, cover with hot water and soak 30 minutes. Drain; reserve.

Roast garlic cloves in a heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, 15 min. Cool, then remove peel.

Preheat broiler Roast tomato on a cookie sheet below the broiler until blackened and blistered, 6 min per side. Cool, then peel in a 4 to 6 qt. pot, heat 1 tbs oil over medium-low heat. Add onion and fry until brown. Puree soaked chilies, garlic, tomato and 1 cup of broth in a food processor. Add the puree to the onions, cook over medium-high heat, stirring, until mixture thickens and darkens. Add remaining broth, decrease heat to medium-low and simmer 30 min. Season with salt, to taste. Just before serving, stir in chard and simmer 5 min. Ladle into soup bowls; garnish with tortilla strips, fried chilies, cheese and lime wedges.