1 medium dried New Mexico chile, stemmed and seeded
6 cups chicken broth
2 corn tortillas, torn into 1 inch pieces
salt and pepper
chile powder
peprika powder
shredded chicken (optional)
avocaodo (optional)
shredded cheese (optional)
Mexican sour cream (optional)
tortilla strips (optional)
Instructions
Heat a heavy saute pan over medium high heat to roast tomatoes, onion, and (unpeeled) garlic cloves. Roast, turning frequently. Remove garlic when soft and slightly blackened (after ~10 minutes). Peel the garlic and set aside. Add chile to pan and continue to cook (~5 more minutes). Remove onion and set aside, continue to cook tomatoes until charred and blackened (~5 more minutes).
Put garlic, chile, onion, tomatoes, tortillas, and 2 cups chicken broth in blender. Blend until smooth. Pour into large sauce pan and add remaining 4 cups of chicken broth. Season with paprika and chile powder (optional). Bring mixture to boil, reduce heat and simmer 20 minutes. Season to taste with salt and pepper.
serve with garnish(es) of choice.
Originally Submitted
2/24/2011
0 Out of 5 from
0 reviews
You can add this Tortilla soup recipe to your own private DesktopCookbook.
