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
- Place chiles in bowl with hot tap water to cover. Soak for 30 to 40 minutes.
and place chiles in blender. Puree chiles, adding just enough broth to help mixture
through bades. Pass mixture through medium-fine strainer.
- Heat oil in 1-quart saucepan over medium heat.
- Add onion and sauté until golden
- 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.
Makes about 4 3/4 cups, 5 to 6 servings.
Source: Chef Jeff Nichols, El Paso Cantina Grill