Tortilla Soup

Tortilla Soup
Tortilla Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    dried guajillo chiles stemmed

  • 2

    dried pasilla chiles stemmed

  • 12

    white corn tortillas - (5" to 6" dia)

  • 2/3

    cup corn oil plus

  • 2

    tablespoons corn oil

  • 2

    cups coarsely-chopped plum tomatoes

  • 1 1/2

    cups water

  • 1/4

    small white onion

  • 2

    large garlic cloves

  • 1

    large sprig fresh epazote (or 2 large fresh cilantro sprigs)

  • 1

    pinch baking soda

  • 4

    cups low-salt chicken broth

  • 1/2

    cup crumbled queso fresco

  • 1

    small avocado peeled, pitted, and diced

  • 1/4

    cup crema mexicana* (or sour cream)

Directions

* Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream. Cut slit in 1 long side of each chile; pull open. Remove seeds and membranes; press chiles flat. Cut pasilla chiles into 1- by 1/4-inch strips. Cut 6 tortillas into 1- by 1/4-inch strips. Heat 2/3 cup oil in heavy medium skillet over medium-high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp and golden, about 1 minute. Using slotted spoon, transfer strips to paper towels. One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds per side. Transfer to paper towels. Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side. Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain. Combine tomatoes and next 5 ingredients in heavy large pot. Coarsely crumble whole tortillas, then guajillo chiles into pot. Bring to boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes. Working in 3 batches, puree mixture in blender until smooth, adding 1/4 cup broth to each batch. Heat 2 tablespoons oil in large saucepan over medium-high heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add 3 1/4 cups broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt. Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, diced avocado, and crema. This recipe yields 6 servings.

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