Tortilla Soup
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Ingredients
- 6-8 corn tortillas...sit out to dry out
- 2 large very ripe tomatoes, peeled seeded (1 lb)
- 2/3 chopped onion
- 1 clove garlic
- veg oil
- 7 c. chicken broth
- 4 sprigs cilantro
- 3 springs mint (optional)
- 1 t salt
- 4-5 dried pasillas
- 5 oz queso Chichuahua or Jack cheese cubed
- 1/4 chopped cilantro
Instructions
- Peeled and seeded tomatoes onion and garlic in blender. Add oil to frying pan and cook belended mixture 10 minutes. Add broth and cilantro sprigs to saucepan and simmer uncovered 20 minutes. Add mint and salt and simmer 10 min more. Remove and discard cilantro and mint
- Fry tortillas strips. Fry chilis in same oil for 30 seconds or until puffed and crisp (Make sure you have good ventilation because the chilis are hot!) Do not burn and drain on paper towels. Crumble coursely.
- Ladel soup and let each person add in cheese, chilis, onion and strips. 4-6 servings.
- 6-8 corn tortillas...sit out to dry out
- 2 large very ripe tomatoes, peeled seeded (1 lb)
- 2/3 chopped onion
- 1 clove garlic
- veg oil
- 7 c. chicken broth
- 4 sprigs cilantro
- 3 springs mint (optional)
- 1 t salt
- 4-5 dried pasillas
- 5 oz queso Chichuahua or Jack cheese cubed
- 1/4 chopped cilantro
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