Tortilla soup

Recipe Categories : | Mexican | Chili | Hot & Spicy | Soups | MAIN INDEX |

Serves : 6

Ingredients :

• 1 lb tomatoes, peeled and seeded
• 1 medium onion
• 1 large garlic clove
• ½ cup olive oil
• 2 large dried red chilies, cut into thin strips
• 6 stale tortillas, cut into ½" strips
• 1 tspn chopped fresh marjoram leaves or ½ tspn dried marjoram
• 5 cups vegetable stock
• ½ tspn salt
• 1 cup grated semisoft white cheese, such as mozzarella or queso panela

Preparation and Cooking Instructions :

1. Place the tomatoes, onion, and garlic in a food processor and purée as fine as possible. Set aside.
2. Heat the oil in a large pot until smoking. Add the chili strips and fry over high heat, stirring constantly, until toasted, 10 to 20 seconds only. Transfer to paper towels to drain. Set aside.
3. In the same pot, fry the tortilla strips in 2 or 3 batches over medium-high heat, stirring constantly, for 2 minutes, or until slightly golden and toasty. Transfer each batch to paper towels to drain. Set aside.
4. Add the tomato mixture and the marjoram to the pot and let bubble gently on medium heat for 5 minutes, or until slightly thickened and no longer raw. Stir in the stock and salt and simmer for 10 minutes, until well colored.
5. Add the tortilla strips and cheese. Bring to a boil and stir to mix and string out the cheese. Serve right away, sprinkled with the chili strips