2 Dried ancho chilies, -OR-
1 tbsp -Ancho chili powder
2 tbsp Canola oil
6 Corn tortillas - (blue or yellow)
1 Onion, chopped
4 Garlic cloves, minced
8 cup Chicken stock (reduced-fat) OR- vegetable stock
2 cup Tomato puree
1 tbsp Cumin powder
1 tsp Oregano
3/4 tsp Salt
2 Limes, juiced
OPTIONAL GARNISHES
Monterey Jack cheese, grated OR- soy cheese
Avocado, diced
Nonfat sour cream
Fresh cilantro, minced
Cooked chicken, diced
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Remove stems and seeds from ancho chilies. Place chilies in a saucepan, cover with water and cook until soft, about 10 minutes.
Drain chilies, let cool, then puree in a food processor or blender. While chilies cook, cut up two tortillas into small pieces. In a large saucepan, sauté tortillas, onion and garlic in 2 teaspoons canola oil until onions are soft.
Add ancho pepper puree or chili powder, chicken stock, tomato puree, cumin, oregano and salt to saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes.
Puree soup in a food processor and return it to saucepan. Stir in lime juice and reheat. Slice remaining tortillas into 1/4-inch x 2-inch strips. Heat remaining oil in a medium skillet. When oil is hot, add tortilla strips and sauté until crisp, about 2 minutes.
Transfer tortilla strips to a paper towel to drain. Ladle soup into bowls and top with tortilla strips, cheese and garnishes, as desired. |
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