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Tortilla Soup 37

Tortilla Soup 37 is built on Basic Chicken Stock, Tomatoes In Juice, Vegetable Oil, Garlic Peeled And Chopped, and Kosher Salt. Keep it handy for the next time you cook it.

Ingredients

• 4 cup
• 1 can
• 2 tbsp
• 3 clove
• 1 tsp
• 2 tsp
• 1 1/2 cup

Method (preview)

1. 1

   Toast the chili by turning it an inch or two above an open flame on a gas stove for a few seconds, or until its aroma fills the kitchen.

2. 2

   Or toast in a dry pan over medium heat, pressing it flat for a minute, then flipping it over and pressing again.

3. 3

   Heat oil in a 4-quart saucepan over medium heat.

4. 4

   Add onion and garlic and cook, stirring frequently, until golden, about 7 minutes.

5. 5

   Scoop the onion and garlic into the blender or processor; process until puree is as smooth as possible.

6. 6

   Return saucepan to heat.

7. 7

   When hot, add puree and stir nearly constantly until thickened to the consistency of a loose tomato paste, about 6 minutes.

8. 8

   Add broth and epazote if using.

9. 9

   Bring just to a boil, reduce heat to medium-low and simmer 15 minutes.

10. 10

    Taste and add salt and cilantro.

11. 11

    Just before serving, add chicken to broth.

12. 12

    If using avocado, toss with lime juice.

13. 13

    Put avocado, cheese, and tortilla chips in separate bowls and serve on the side of the soup.