This version of the classic Mexican soup calls for fried tortilla chips to be blended in with the broth and chiles. This yields an earthy bisque with a gentle, smoky heat. And it can be prepared in under a half hour.
Ingredients
- 1 dried ancho chili, split, veins and seeds removed (see note)
- 1 dried guajillo chili, split, veins and seeds removed
- 1 tablespoon corn oil, plus additional for frying
- 6 corn tortillas, cut into 1/4-inch strips
- 1 small onion, peeled and coarsely chopped
- 4 cloves garlic, peeled and crushed with the side of a knife
- 8 ounces plum tomatoes (about 3), coarsely chopped
- 8 ounces cherry tomatoes
- 4 to 6 cups chicken broth
- Sea salt
- Juice of 1 lime, plus 1 lime cut into wedges
- 1 avocado, peeled, pitted and sliced lengthwise into long strips
- Nutritional Information
Nutritional analysis per serving (4 servings)
286 calories; 9 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 11 grams protein; 9 milligrams cholesterol; 1016 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a saucepan over medium heat, toast the chilies on all sides. (They are toasted when the skins bubble and turn color; don’t let them burn.) Transfer to a bowl and cover with water (about 1/4 cup).
- Fill the saucepan with 1/4 inch oil and heat to 350 degrees, until the oil shimmers. Fry the tortilla strips in 3 batches until golden, about 2 minutes per batch. Drain on paper towels and set aside. Let the oil cool, then discard.
- Place the saucepan back over medium heat. Add 1 tablespoon corn oil. Add the onion and garlic and sauté until soft, about 5 minutes, then scrape into a blender. Drain the chilies and coarsely chop; add about half of each kind to the blender, along with all the tomatoes. Blend until smooth. Add about 4/5 of the fried tortillas and pour in 3 cups of the broth. Blend for a minute. Season to taste. The soup should have a gentle, smoky heat. If it is too mild, blend in the remaining chilies to taste.
- Pour the soup into the saucepan and simmer, continuing to stir in broth until the soup is like a light bisque. Season to taste with salt and lime juice. Ladle it into bowls, garnishing it with avocado and tortilla strips. Serve with a wedge of lime.
- Mexican ingredients are available from Kitchen Market, (212) 243-4433, www.kitchenmarket.com.
About 25 minutes
Dining and Cooking