EL PASO CANTINA TOASTED TORTILLA SOUP
Ingredients:
2 T. corn oil
1 large onion, thinly sliced
6-8 cloves garlic, minced
11/4 C. pureed roasted tomatoes
1 qt. chicken broth
Salt
14 oz. queso ranchero or fresco cheese, cut into cubes
2 avocados, thin wedges
1 C. sour cream
2 limes, cut into wedges
8 corn tortillas, cut into strips and fried
3 pasilla chiles, cut into strips and fried
Chile Puree
8 dried pasilla chiles, stemmed and seeded
1 C. chicken broth, about
Chile Puree: Preheat broiler. On sheet tray arrange chiles in single
layer. Place under broiler and cook 15 seconds. Remove and turn
chiles. Cook 15 seconds on other side. Place chilies in bowl with hot
tap water to cover. Soak 30 to 40 minutes. Strain and place chilies in
blender. Puree chiles, adding just enough broth to help mixture
through blades. Pass mixture through medium-fine strainer.
Heat oil in 1-quart saucepan over medium heat. Add onion and
sauté until golden brown. Add garlic and cook 1 minute. Add Chile
Puree and bring to boil. Reduce heat and simmer, reducing puree
to thick paste, being careful not to burn. Add tomato puree and
chicken broth. Bring to boil. Reduce heat and simmer, covered,
20 to 30 minutes. Season to taste with salt.
Garnish soup as desired with Mexican cheese, avocados, sour
cream, lime wedges, corn tortilla and chile strips.
Makes about 4 3/4 cups, 5 to 6 servings.
B-man
