Tortilla Soup With Chiles And Tomatoes Recipe

Name: Tortilla Soup With Chiles And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried; , wiped clean, stemmed, and seeded; 2 dried; , stemmed; 1/2 pound tomatoes, quartered; 1 large white onion, coarsely chopped; 2 large garlic cloves, chopped; 2 quarts; ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water; 2 tablespoons lard or vegetable oil; 1 teaspoon dried epazote or oregano, crumbled; 3 to 4 cups vegetable oil for frying; 12 (6-to 7-inch) corn tortillas, cut into 1-inch squares; 1 (6-to 8-ounces) avocado, cut into 1/2-inch pieces; 1/2 cup crumbled; (also called; ) or ricotta salata, crumbled (2 ounces); 1/4 cup; , or sour cream diluted with 1 tablespoon water; Equipment: a deep-fat thermometer; Accompaniment: lime wedges

Servings: persons

4 dried
, wiped clean, stemmed, and seeded
2 dried
, stemmed
1/2 pound tomatoes, quartered
1 large white onion, coarsely chopped
2 large garlic cloves, chopped
2 quarts
; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
2 tablespoons lard or vegetable oil
1 teaspoon dried epazote or oregano, crumbled
3 to 4 cups vegetable oil for frying
12 (6-to 7-inch) corn tortillas, cut into 1-inch squares
1 (6-to 8-ounces) avocado, cut into 1/2-inch pieces
1/2 cup crumbled
(also called
) or ricotta salata, crumbled (2 ounces)
1/4 cup
, or sour cream diluted with 1 tablespoon water
Equipment: a deep-fat thermometer
Accompaniment: lime wedges

1
Toast chiles in a dry heavy skillet (not nonstick) over medium-high heat, turning with tongs, until pliable and slightly changed in color, about 30 seconds. Coarsely crumble 1
2
chile and set aside.
3
Puree tomatoes, onion, garlic,
4
(including seeds), and remaining 3
5
chiles with 1/2 cup stock in a blender.
6
Heat lard in a large heavy pot over medium heat until it shimmers, then cook puree, stirring frequently, until reduced by half and beginning to stick to pot, 15 to 20 minutes. Stir in remaining 7 1/2 cups stock, epazote, and 1 teaspoon salt, then simmer, uncovered, 45 minutes.
7
While soup simmers, heat 1 inch oil to 350u00b0F in a deep 10-inch heavy skillet, then fry tortilla squares, a handful at a time, until golden, 30 to 45 seconds per batch. Transfer with a slotted spoon to paper towels to drain and season lightly with salt.
8
Divide tortillas and avocado among soup bowls and ladle in soup. Sprinkle with cheese, drizzle with
9
, and top with crumbled chile.

1085

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 dried, , wiped clean, stemmed, and seeded, 2 dried, , stemmed, and more.

Yes, Tortilla Soup With Chiles And Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tortilla Soup With Chiles And Tomatoes

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