Tortilla Soup with Chiles and Tomatoes

Tortilla Soup with Chiles and Tomatoes
Tortilla Soup with Chiles and Tomatoes requires roughly 75 hours from start to finish. This recipe makes 4 servings with 2353 calories, 58g of protein, and 54g of fat each. This recipe covers 60% of your daily requirements of vitamins and minerals. It works well as an expensive main course. If you have garlic cloves, vegetable oil, epazote, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is perfect for Autumn. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

1
Toast chiles in a dry heavy skillet (not nonstick) over medium-high heat, turning with tongs, until pliable and slightly changed in color, about 30 seconds. Coarsely crumble 1 pasilla chile and set aside.
Ingredients you will need
Pasilla PepperPasilla Pepper
Chili PepperChili Pepper
ToastToast
Equipment you will use
Frying PanFrying Pan
TongsTongs
2
Purée tomatoes, onion, garlic, chiles de á:rbol (including seeds), and remaining 3 pasilla chiles with 1/2 cup stock in a blender.
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TomatoTomato
Chili PepperChili Pepper
GarlicGarlic
OnionOnion
SeedsSeeds
StockStock
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BlenderBlender
3
Heat lard in a large heavy pot over medium heat until it shimmers, then cook purée, stirring frequently, until reduced by half and beginning to stick to pot, 15 to 20 minutes. Stir in remaining 7 1/2 cups stock, epazote, and 1 teaspoon salt, then simmer, uncovered, 45 minutes.
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EpazoteEpazote
StockStock
LardLard
SaltSalt
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PotPot
4
While soup simmers, heat 1 inch oil to 350°F in a deep 10-inch heavy skillet, then fry tortilla squares, a handful at a time, until golden, 30 to 45 seconds per batch.
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TortillaTortilla
SoupSoup
Cooking OilCooking Oil
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Frying PanFrying Pan
5
Transfer with a slotted spoon to paper towels to drain and season lightly with salt.
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SaltSalt
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Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
6
Divide tortillas and avocado among soup bowls and ladle in soup.
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TortillaTortilla
AvocadoAvocado
SoupSoup
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BowlBowl
LadleLadle
7
Sprinkle with cheese, drizzle with crema, and top with crumbled chile.
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CheeseCheese
Chili PepperChili Pepper
Mexican CremaMexican Crema
1
•Soup can be made 3 days ahead and chilled (covered once cool). •Tortillas can be fried 1 day ahead and kept in an airtight container. Rewarm in oven.•You can use unsalted store-bought tortilla chips in place of homemade.
Ingredients you will need
Tortilla ChipsTortilla Chips
TortillaTortilla
SoupSoup
Equipment you will use
OvenOven
DifficultyExpert
Ready In75 hrs
Servings4
Health Score100
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