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1
Preheat an oven to 350 degrees F.
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2
Place the tomatoes, jalapenos, garlic, onions, and green chiles onto a sheet pan or cookie sheet and then drizzle with olive oil.
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3
Place the sheet tray into the preheated oven and roast until they turn golden brown, about 15 to 20 minutes.
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4
Remove from the oven and set aside.
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5
Into a large stockpot add the chicken stock, plum tomatoes, and roasted veggies and cook over medium heat for two minutes.
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6
Add cumin, paprika, granulated garlic, and tortilla chips and then simmer for 10 minutes.
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7
*Remove stock pot from the flame and pour the contents into a blender.
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8
Puree the mixture, starting on low and then increase speed to high, until well combined.
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9
Work in batches if all the liquid does not fit into your blender.
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10
Season with salt and freshly ground black pepper.
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11
Return the pureed soup to a clean pot and simmer to keep warm until you're ready to serve.
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12
Garnish with tortilla strips, cotija cheese, and cilantro.
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13
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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14
Transfer liquid to a blender or food processor and fill it no more than halfway.
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15
If using a blender, release one corner of the lid.
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16
This prevents the vacuum effect that creates heat explosions.
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17
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
