Tesuque Village Market Tortilla Soup Recipe
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
61
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
11 cloves
Garlic4 medium
Onion (sized, quartered)8 cups
Chicken Stock1 tbsp
Ground Cumin1 tbsp
Paprika1 tbsp
Granulated Garlic570 g
Tortilla Chip1
SaltDirections:
1
Preheat an oven to 350 degrees F
2
Place the tomatoes, jalapenos, garlic, onions, and green chiles onto a sheet pan or cookie sheet and then drizzle with olive oil
3
Place the sheet tray into the preheated oven and roast until they turn golden brown, about 15 to 20 minutes
4
Remove from the oven and set aside
5
Into a large stockpot add the chicken stock, plum tomatoes, and roasted veggies and cook over medium heat for two minutes
6
Add cumin, paprika, granulated garlic, and tortilla chips and then simmer for 10 minutes
7
*Remove stock pot from the flame and pour the contents into a blender
8
Puree the mixture, starting on low and then increase speed to high, until well combined
9
Work in batches if all the liquid does not fit into your blender
10
Season with salt and freshly ground black pepper
11
Return the pureed soup to a clean pot and simmer to keep warm until you're ready to serve
12
Garnish with tortilla strips, cotija cheese, and cilantro