Tortilla Soup
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
58
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Chili Powder1 tsp
Cumin Seed2 tbsps
Vegetable Oil1 cup
Onion (finely chopped)1 tbsp
Lime Juice (fresh)1 cup
Cilantro (chopped fresh)Directions:
1
Sprinkle with chili powder; toss
2
Preheat oven to 350°F
3
Cut 2 tortillas into matchstick-size strips
4
Arrange strips on baking sheet; spray with nonstick spray
5
Sprinkle with chili powder; toss
6
Bake until crisp, about 15 minutes
7
Set aside
8
Char poblano chili over gas flame or in broiler until blackened on all sides
9
Enclose in plastic bag 10 minutes
10
Peel, seed and finely chop chili
11
Set aside
12
Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes
13
Transfer to spice grinder; process until finely ground
14
Set aside
15
Cut 4 tortillas into 1-inch pieces
16
Heat oil in large saucepan over medium heat
17
Add tortilla pieces; cook until crisp and golden, stirring occasionally, about 15 minutes
18
Add poblano chili, onion and garlic; sauté 2 minutes
19
Add broth, tomatoes with juices and cumin
20
Simmer gently over medium-low heat 20 minutes
21
Stir in lime juice
22
Season with salt and pepper
23
(Can be made 8 hours ahead
24
Cover; chill
25
Rewarm before serving
26
) Ladle soup into bowls
27
Garnish with avocado, cilantro and tortilla strips
28
Preheat oven to 350°F
29
Cut 2 tortillas into matchstick-size strips
30
Arrange strips on baking sheet; spray with nonstick spray
31
Bake until crisp, about 15 minutes
32
Set aside
33
Char poblano chili over gas flame or in broiler until blackened on all sides
34
Enclose in plastic bag 10 minutes
35
Peel, seed and finely chop chili
36
Set aside
37
Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes
38
Transfer to spice grinder; process until finely ground
39
Set aside
40
Cut 4 tortillas into 1-inch pieces
41
Heat oil in large saucepan over medium heat
42
Add tortilla pieces; cook until crisp and golden, stirring occasionally, about 15 minutes
43
Add poblano chili, onion and garlic; sauté 2 minutes
44
Add broth, tomatoes with juices and cumin
45
Simmer gently over medium-low heat 20 minutes
46
Stir in lime juice
47
Season with salt and pepper
48
(Can be made 8 hours ahead
49
Cover; chill
50
Rewarm before serving
51
) Ladle soup into bowls
52
Garnish with avocado, cilantro and tortilla strips