Spicy Tortilla Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 corn tortillas
• 4 cloves garlic, whole
• 1 medium 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
• 6 ounces queso fresco or 6 ounces any crumbly cheese
• 6 ounces cheddar cheese or 6 ounces monterey jack cheese, shredded
• 1 ripe avocado, cut into 1/2 inch cubes
• 1 large lime, sliced
• cilantro, finely chopped

Recipe

• 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.