Tortilla Soup

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Tortilla Soup
2 lb. ripe tomatoes
1 white onion
4 cloves garlic
2 serrano chiles stems removed
1/2 cup corn oil
8 corn tortillas cut into strips
2 dried pasilla chiles crushed small after frying
4 cups chicken broth
1 sprig epazote (if available)
1 tsp. crushed Mexican oregano
Salt to taste
1/4 cup ranchero fresco grated
1/4 cup avocado diced
1/4 cup white onion diced
Cilantro sprigs
In a blender, combine half of each: tomatoes, onion, garlic
and serrano chiles. Puree until smooth. Repeat with
remaining tomatoes, onion, garlic and serrano chiles.

Heat oil in a soup pot over medium heat and fry tortilla
strips until crisp. Remove to paper towels to cool and
reserve for garnish. Add dried chiles to oil and fry just
until light golden, about 2 to 3 minutes. Remove to a paper
towel to cool and reserve for garnish. Increase heat to high
and as soon as oil begins to smoke, pour tomato puree in and
cover immediately (this will minimize splattering). Add
broth, epazote, oregano and some salt. Bring up to a boil,
reduce heat to a simmer and remove lid. Simmer 30 minutes.
Serve in bowls and top with garnish ingredients.

Makes 6 servings.
Nutritional Information:
295 calories, 4 g protein, 20 g fat, 25 g carbohydrate, 4 g fiber, 0 mg cholesterol, 72 mg sodium (with garnish)


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