El Paso Cantina Toasted Tortilla Soup
- 2 tablespoons corn oil
- 1 large onion, thinly sliced
- 6 to 8 cloves garlic, minced
- 1 1/4 cups pureed roasted tomatoes
- 1 quart chicken broth
- 14 ounces queso ranchero or fresco cheese, cut into cubes
- 2 avocados, thin wedges
- 1 cup sour cream
- 2 limes, cut into wedges
- 8 corn tortillas, cut into strips and fried
- 3 pasilla chiles, cut into strips and fried
- 8 dried pasilla chiles, stemmed and seeded
- 1 cup chicken broth, about
- Chile Puree: Heat broiler. On sheet tray arrange chiles in single layer. Place
under broiler and cook 15 seconds.
- Remove and turn chiles. Cook 15 seconds on other side.
- Place chiles in bowl with hot tap water to cover. Soak for 30 to 40 minutes.
- Strain and place chiles in blender. Puree chiles, adding just enough broth to help mixture
through bades. Pass mixture through medium-fine strainer.
- Soup: Heat oil in 1-quart saucepan over medium heat.
- Add onion and sauté until golden brown.
- Add garlic and cook for 1 minute.
- Add Chile Puree and bring to boil. Reduce heat
and simmer, reducing puree to thick paste, being careful not to burn.
- Add tomato puree and chicken broth. Bring to boil. Reduce heat and simmer, covered, 20 to 30
minutes. Season to taste with salt.
- Garnish soup as desired with Mexican cheese, avocados, sour cream, lime wedges,
corn tortilla and chile strips.
Yield: about 4 3/4 cups, 5 to 6 servings
Source: Chef Jeff Nichols, El Paso Cantina Grill