Tortilla Soup

[Guest guest]

* Exported from MasterCook *

 

Tortilla Soup..

 

Recipe By :variation on a Bon Appétit recipe

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 large onion -- chopped

5 large garlic cloves -- chopped

12 plum tomatoes -- quartered

2 ounces dried ancho chilis* -- rinsed, stemmed,

seeded, torn into pieces

1 1/2 tablespoons New Mexico or regular chili powder

1 teaspoon dried oregano -- crumbled

7 cups canned unsalted vegetable broth

 

GARNISHES:

Baked tortilla chips

Diced avocado

Chopped fresh cilantro

plain nonfat yogurt , creme fraiche or

sour cream

lime wedges

 

Cut tortillas into 1/2 wide strips using sissors and place on a

lightly oiled or non stick baking pan in a 450 degree oven. Toast in

the oven until browned,

being careful that they do not burn or stick. Remove and set aside.

 

Heat oil in heavy large pot over medium heat. Add onion and garlic.

Cover and cook until onion is tender, stirring occasionally, about 10

minutes. Add tomatoes, chilis, chili powder and oregano and cook

until tomatoes begin to soften, about 5 minutes. Stir in broth. Cover

and simmer until vegetables are very tender, about 40 minutes. Puree

in blender in batches; return to pot. (Can be prepared 3 days ahead;

refrigerate. Return soup to simmer before continuing.)

 

Ladle soup into bowls, filling no more than 3/4 full to allow plenty

of room for all the grnishes. Serve, passing garnishes separately.

 

 

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NOTES : We substituted canned tomatoes for the fresh and the soup was

still great. be careful to adjust the chilis to your indivdual

tolerance for hot foods.