Tortilla Soup Recipe

By polloazul

Ingredients

• Soup:
• 2 pasilla chilies
• 2 ancho chilies
• 4 tomatoes (or 6 roma tomatoes), chopped
• 1 onion, chopped
• 4 cloves garlic, peeled
• 4 quarts defatted chicken broth
• salt
• 1 tbsp. chopped cilantro
• Toppings (prepare in advance):
• 12 - 20 tortillas, cut into thin strips
• Oil
• 1 6oz pkg Queso Fresco or Feta cheese, crumbled
• 3 - 4 avocados, sliced
• 1/2 head iceberg lettuce, shredded
• 1 cup mexican sour cream, or 1 cup regular sour cream, thinned with a little milk
• 1 onion, finely chopped

Preparation

Step 1

In a small saucepan, boil chilies until they are softened. When soft and cool, remove stem, seeds, and veins. Place chilies in a blender container, along with tomatoes, onion, garlic, and about 1 cup of chicken broth (enough to facilitate blending). Puree well.

In a large stock pot, heat remaining chicken broth, and add in chile puree. Salt to taste, and add cilantro. Simmer for about 30 minutes. (Tastes better made one day in advance.)

Fry tortilla strips in oil, until crispy. Serve soup in individual bowls, or in a large tureen. Serve all toppings and tortilla strips in separate dishes, so that each person can garnish their soup to their liking.