Chihuahua-tomato Soup with Crispy Lime-chili Tortillas

Recipe by EdsGirlAngie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute onion in olive oil until slightly browned.
  • Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
  • Add tomatoes, vegetable broth and pasilla chile.
  • Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more"body" to the soup), stirring well until it's dissolved.
  • Simmer gently 30 minutes.
  • In the meantime, heat vegetable oil in a skillet.
  • Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!).
  • Sprinkle with the juice of 1/2 lime and set aside.
  • And here's the important part- try not to eat all the tortilla strips before the soup is done!
  • LOL!
  • Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
  • To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.
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