This recipe is from 'Mexico- One plate at a time' by Rick Bayless. It is very different from the usual tortilla soups. The soup is quite thin but so flavorful & spicy. I added cumin although the actual recipe does not call for it.
- 6 corn tortillas
- 4 cloves garlic, whole
- 1 medium white onions or 1 medium red onion, chopped
- 2 dried pasilla peppers or 1 ancho chili (can add more based on spice preference)
- 4 -6 plum tomatoes or 2 medium round tomatoes, roughly chopped
- 6 cups chicken broth
- 1 sprig epazote
- 1 teaspoon ground cumin (optional)
- 2 tablespoons vegetable oil
- 6 ounces queso fresco or 6 ounces any crumbly cheese
- 6 ounces cheddar cheese or 6 ounces monterey jack cheese, shredded
- 1 ripe avocado, cut into 1/2 inch cubes
- 1 large lime, sliced
- cilantro, finely chopped
- Cut tortillas into 1/4 inch strips.
- Bake at 400 degrees until golden brown and crisp.
- Add oil to a saucepan and heat.
- When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
- Remove and drain on paper towels.
- Add garlic and onion to the oil.
- Reduce heat and cook them until golden.
- Add them along with chiles to a food processor.
- Add tomatoes to the food processor.
- Blend all into a smooth puree.
- Set a saucepan over medium heat.
- Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes).
- Now add the broth, cumin and epazote to the paste.
- Mix well.
- Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
- Season with salt.
- Divide cheeses and avocado among soup bowls.
- Add a ladle of soup and top with some tortilla chips and cilantro.
- Serve lime slices alongside.