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Tortilla Soup 27

Tortilla Soup 27 is built on Plus Corn Or Canola Oil, Tomatoes, Mild White Cheddar Cheese, Salt, and Black Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1/2 lb
• 1 cup
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Preheat oven to 200 degrees F. Spread the tortilla strips on a large baking sheet and bake, turning occasionally for 20 minutes or until dried.

2. 2

   Heat a large skillet over moderately high heat.

3. 3

   Add chiles and roast, turning frequently, until softened, about 5 minutes.

4. 4

   Cut the chiles open and discard seeds and veins.

5. 5

   In the same skillet, heat 1/2 cup oil over moderately high heat.

6. 6

   Add the tortilla strips in batches and fry until golden, about 3 minutes. Drain on paper towels.

7. 7

   Add the roasted chiles to the oil and fry for 30 seconds.

8. 8

   Remove from the oil and drain.

9. 9

   Cut the chiles into thin strips and set aside.

10. 10

    In a blender, combine the tomatoes, onion and garlic and puree until smooth.

11. 11

    In saucepan, heat the remaining 1 tablespoon oil over medium heat.

12. 12

    Add the puree and cook for 5 minutes.

13. 13

    Add the Caldo

14. 14

    Pollo and epazote and bring to a simmer. Cook for 5 minutes. Add the tortilla strips and cook until softened slightly, about 3 minutes.

15. 15

    Combine all ingredients in a large saucepan and add 6 cups water.

16. 16

    Bring to a boil and reduce heat and simmer gently for about an hour.

17. 17

    Remove chicken and reserve for future use. Strain broth and let cool to room temperature. Skim fat before using.