tortilla soup

a light tasty soup for cinco de mayo

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  dried  pasilla chiles
• 2  dried ancho chiles
• 12  corn tortillas
• 2⁄3 cup  corn oil
• 2  cups plum tomatoes, chopped
• 1 1⁄2 cups water
• 1⁄2 onion, chopped
• 3  cloves garlic, chopped
• 2  sprigs cilantro
• 1  pinch baking soda
• 4  cups  chicken stock
• 1⁄2 cup queso fresco
• 1  small avocado, diced
• 1⁄4 cup  crema or 1⁄4 cup sour cream

Directions

1. cut slits into the chiles to open.
2. remove seeds and cut into strips.
3. cut 6 tortills into strips.
4. heat 2/3 c oil in a large skillet.
5. working in batches add strips to oil, toss until golden, remove to paper towels to drain.
6. add whole tortillas one at a time, fry until crisp, remove.
7. add chile strips fry 1 minute, remove and drain.
8. combine tomatoes and next 5 ingredients in a stockpot.
9. crumble in the whole tortillas and chiles, bring to boil and simmer for 10 minutes.
10. add 1 c chicken stock, remove from heat and blend with immersion blender (or pour in batches into blender) add remaining 3 c chicken stock and simmer for 10 minutes for flavors to blend.
11. season with salt& pepper to taste serve garnished with tortilla strips, cheese, avocado and sour cream.