Classic Tortilla Soup
Creates about 6 servings
4 cloves garlic, unpeeled
4 large plum tomatoes
1 small white onion, or a 1-inch-thick slice of a large white onion, peeled
1 medium dried New Mexico chile, stemmed, seeded and torn into large pieces
2 corn tortillas, torn into 1-inch pieces
6 cups chicken broth
Salt and freshly ground black pepper
Avocado, ½ slices
Queso fresco or mild feta, crumbled
For the soup:
Heat a heavy sauté pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan.
Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides.
Remove the vegetables once slightly blackened on all sides, about 10 minutes.
Remove the peel from the garlic.
Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth.
Pour the mixture into a large saucepan and add the remaining 4 cups of chicken broth.
Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes.
Sprinkle with salt and pepper.
For the tortilla strips:
In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch.
Heat over medium-high heat until very hot but not smoking.
Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes.
Remove with a slotted spoon and drain on paper towels. Set aside.
with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.