Spicy Tortilla Soup

Recipe by daisy M
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut tortillas into 1/4 inch strips.
  • Bake at 400 degrees until golden brown and crisp.
  • Add oil to a saucepan and heat.
  • When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
  • Remove and drain on paper towels.
  • Add garlic and onion to the oil.
  • Reduce heat and cook them until golden.
  • Add them along with chiles to a food processor.
  • Add tomatoes to the food processor.
  • Blend all into a smooth puree.
  • Set a saucepan over medium heat.
  • Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes).
  • Now add the broth, cumin and epazote to the paste.
  • Mix well.
  • Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
  • Season with salt.
  • Divide cheeses and avocado among soup bowls.
  • Add a ladle of soup and top with some tortilla chips and cilantro.
  • Serve lime slices alongside.
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