Tortilla Soup

Name: Tortilla Soup
Total time: 25 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 dried ancho chili, split, veins and seeds removed (see note); 1 dried guajillo chili, split, veins and seeds removed; 1 tablespoon corn oil, plus additional for frying; 6 corn tortillas, cut into 1/4-inch strips; 1 small onion, peeled and coarsely chopped; 4 cloves garlic, peeled and crushed with the side of a knife; 8 ounces plum tomatoes (about 3), coarsely chopped; 8 ounces cherry tomatoes; 4 to 6 cups chicken broth; Sea salt; Juice of 1 lime, plus 1 lime cut into wedges; 1 avocado, peeled, pitted and sliced lengthwise into long strips

By Amanda Hesser

Total Time: About 25 minutes
Rating: 4(139)
Comments: Read comments

This version of the classic Mexican soup calls for fried tortilla chips to be blended in with the broth and chiles. This yields an earthy bisque with a gentle, smoky heat. And it can be prepared in under a half hour.

Featured in: FOOD DIARY; Taco Belle

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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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.