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1
For the soup: Heat a heavy saute pan over medium-high heat.
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2
Cook the garlic, tomatoes, onion and New Mexico chile in the pan.
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3
Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides.
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4
Remove the vegetables once slightly blackened on all sides, about 10 minutes.
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5
Remove the peel from the garlic.
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6
Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth.
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7
Blend until smooth.
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8
Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth.
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9
Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes.
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10
Sprinkle with salt and pepper.
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11
For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch.
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12
Heat over medium-high heat until very hot but not smoking.
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13
Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes.
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14
Remove with a slotted spoon and drain on paper towels.
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15
Set aside.
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16
To serve: Ladle the soup into 6 individual serving bowls.
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17
Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.
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18
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
