Ingredients
- 1/4 cup olive oil
- 1 tea. chili powder
- 1 tea. ground cumin
- 1/2 tea. dried oregano
- 8 ripe plum tomatoes, sliced 1/4" thick
- 1 medium onion, thinly sliced
- 4 garlic cloves, crushed through a press
- 2 jalapenos, seeded and minced
- 1 (13 1/2 oz) cans chicken broth
- 1/4 tea. salt
- 6 corn tortillas, halved and cut crosswise into thin strips
- Diced avocado, chopped cilantro, grate Monterey Jack cheese, and lime wedges
Preparation
Step 1
Preheat oven to 450 degrees. In a small bowl, combine 2 Tbsp. oil with chili powder, cumin, and oregano. Stir until blended. Spread tomatoes and onion in a single layer on a greased jelly-roll pan. Brush evenly with seasoned oil.
Bake 25-30 minutes, or until tomatoes are very soft and onion begins to brown in spots. Scrape into a food processor or blender and puree until very smooth. Reduce oven temperature to 400 degrees.
In a large nonreactive Dutch oven, heat 1 Tbsp. oil over medium heat. Add garlic and jalapenos. Cook, stirring constantly, until garlic is golden but not brown, about 1 minute. Add broth, 1/2 cup water and salt. Strain tomato-onion puree through a sieve into pot, stirring to process through all pulp, discarding skins and seeds. Bring to a boil, reduce heat to medium-low, cover, and simmer 10 minutes.
Meanwhile, on a large basking sheet, toss tortilla strips with remaining 1 Tbsp. oil. Spread out in a single layer. Bake 10 minutes, stirring once, or until golden brown crisp.
to serve, ladle hot soup into bowls. Garnish with tortilla strips, avocado, cilantro, and Monterey Jack cheese. Pass lime wedges to squeeze into soup.