Tortilla Soup
Ingredients
The Soup
5 Roma tomatoes, sliced lengthwise
3 large cloves garlic
1 small onion, chopped in ½ inch chunks
1 chile ancho
2 tsp salt
32 oz chicken broth
1⁄2 lime, juiced
1⁄2 cup fresh cilantro, chopped
1⁄2 tsp Mexican oregano
2 tbsp olive oil
Tortilla Strips
4 to 5 corn tortillas, cut in thin strips
1⁄2 cup vegetable oil
Garnish
1⁄2 cup cilantro finely chopped
1⁄2 white onion
12 slices avocado
1⁄3 cup Mexican crema
6 wedges lime
Directions
- Heat olive oil in a pan set to medium high heat.
- Place tomatoes, whole garlic cloves and onions in the hot pan. Grill on medium high heat until tomatoes are slightly blackened, and the garlic and onions are caramelized.
- Scoop out the grilled onions and set aside.
- Take out the tomatoes and garlic and place into a blender. Add the salt and ½ of chicken broth and mix well. Set aside.
- Boil the chile ancho in a small saucepan with water to cover until soft, about 4 to 5 minutes. Drain the chile and rinse with cool water. Remove its stem and seeds and add to the mix in the blender. Puree until smooth.
- In a large pot, place grilled onions and pureed tomato-chile mixture. On medium heat, bring it to a low boil.
- Add chopped cilantro, lime juice, oregano and the other half of the chicken broth. Simmer for 20 minutes.
- While the soup is simmering, fry tortilla strips in vegetable oil until crispy. Drain on paper towels. Sprinkle tortilla strips with salt.
- To serve, fill your bowls with soup. Top each with tortilla strips and garnish with the following: Finely chopped white onion and cilantro, avocado slices, a generous swirl of crema (about 1 Tbsp), and 1 wedge of lime.