Tortilla Soup
Incredible soup that will stop you in your tracks!
INGREDIENTS
6 corn tortillas, cut into ¼-inch strips
Vegetable oil to coat pan about ½-inch deep for frying
4 garlic cloves, peeled
1 small white onion, sliced
1 (15-oz) can whole tomatoes, drained - Fresh AeroGarden tomatoes are better!
1 dried ancho chili (or 2 dried pasilla chilies) stemmed, seeded and torn into several flat pieces
6 cups chicken broth
1 large sprig fresh epazote
Salt
¾ cup shredded Monterey Jack or cheddar cheese
1 avocado, peeled and cut into small cubes
Lime wedges for garnish
PREPARATION: Serves 4 as a light main dish
- In a 4-quart saucepan, heat the oil over medium heat. Add half the tortilla strips, and stir constantly around in the oil until they are golden brown and crispy. With a slotted spoon, scoop them out and drain on paper towels. Repeat with remaining strips. Pour off all but a thin layer of hot oil from the pan and return to heat.
- Add the garlic and onion to the pan and cook, stirring frequently, until golden, about 7 minutes. Transfer onion and garlic to a blender or food processor. Add the tomatoes and purée until smooth.
- Add the chilies to the hot pan. Turn quickly as they fry, toast and release their aroma, about 30 seconds in all. Remove and drain on paper towels.
- Return the saucepan to medium-high heat. Add the puréed tomato mixture and stir constantly until it has thickened to the consistency of tomato paste, about 10 minutes.
- Add the broth and epazote and bring to a boil, then cover and simmer over medium-low heat for 30 minutes. Taste and season with salt.
- Ladle the broth into 4 bowls, top with a portion of the tortilla strips and crumble on a little toasted chili.
- Divide the cheese and avocado among the soup bowls. Serve with wedges of lime.