Spicy Tortilla Soup

Spicy Tortilla Soup

Time: 55 mins

Ingredients

• 6 corn tortillas
• 4 cloves garlic, whole
• 1 medium white onions or 1 medium red onion, chopped
• 2 dried pasilla peppers or 1 ancho chili (can add more based on spice preference)
• 4 -6 plum tomatoes or 2 medium round tomatoes, roughly chopped
• 6 cups chicken broth
• 1 sprig epazote
• salt
• 1 teaspoon ground cumin (optional)
• 2 tablespoons vegetable oil

Directions

• 1 Cut tortillas into 1/4 inch strips.
• 2 Bake at 400 degrees until golden brown and crisp.
• 3 Add oil to a saucepan and heat.
• 4 When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
• 5 Remove and drain on paper towels.
• 6 Add garlic and onion to the oil.
• 7 Reduce heat and cook them until golden.
• 8 Add them along with chiles to a food processor.
• 9 Add tomatoes to the food processor.
• 10 Blend all into a smooth puree.
• 11 Set a saucepan over medium heat.
• 12 Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes).
• 13 Now add the broth, cumin and epazote to the paste.
• 14 Mix well.
• 15 Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
• 16 Season with salt.
• 17 Divide cheeses and avocado among soup bowls.
• 18 Add a ladle of soup and top with some tortilla chips and cilantro.
• 19 Serve lime slices alongside.