Tortilla Soup
- Total Time
- About 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1dried ancho chili, split, veins and seeds removed (see note)
- 1dried guajillo chili, split, veins and seeds removed
- 1tablespoon corn oil, plus additional for frying
- 6corn tortillas, cut into ¼-inch strips
- 1small onion, peeled and coarsely chopped
- 4cloves garlic, peeled and crushed with the side of a knife
- 8ounces plum tomatoes (about 3), coarsely chopped
- 8ounces cherry tomatoes
- 4 to 6cups chicken broth
- Sea salt
- Juice of 1 lime, plus 1 lime cut into wedges
- 1avocado, peeled, pitted and sliced lengthwise into long strips
Nutritional analysis per serving (4 servings)
356 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 13 grams protein; 1331 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan over medium heat, toast the chilies on all sides. (They are toasted when the skins bubble and turn color; don't let them burn.) Transfer to a bowl and cover with water (about ¼ cup).
- Step 2
Fill the saucepan with ¼ inch oil and heat to 350 degrees, until the oil shimmers. Fry the tortilla strips in 3 batches until golden, about 2 minutes per batch. Drain on paper towels and set aside. Let the oil cool, then discard.
- Step 3
Place the saucepan back over medium heat. Add 1 tablespoon corn oil. Add the onion and garlic and sauté until soft, about 5 minutes, then scrape into a blender. Drain the chilies and coarsely chop; add about half of each kind to the blender, along with all the tomatoes. Blend until smooth. Add about ⅘ of the fried tortillas and pour in 3 cups of the broth. Blend for a minute. Season to taste. The soup should have a gentle, smoky heat. If it is too mild, blend in the remaining chilies to taste.
- Step 4
Pour the soup into the saucepan and simmer, continuing to stir in broth until the soup is like a light bisque. Season to taste with salt and lime juice. Ladle it into bowls, garnishing it with avocado and tortilla strips. Serve with a wedge of lime.
- Mexican ingredients are available from Kitchen Market, (212) 243-4433, www.kitchenmarket.com.
Private Notes
Comments
Good recipe! With prep time this takes more like an hour. Don’t try to use an immersion blender unless you want your kitchen to look like a crime scene. Ended up transferring to a food processor (with only about a cup of broth) before transferring back to saucepan and adding the rest of the broth. When you chop the chilis, keep each type separate if you are particular about how much you want to use of each (you only add half of each initially, to check for heat level). When slicing the tortillas, thinner strips are better than thicker. Since the tortillas are used for thickening the soup, tortilla chips would not be a good substitute.
Are the chili’s soaked first? Seems so as I don’t picture them burning.