Tortilla Soup

Recipe from Annie (Charles Ashcraft-Emiril)

Ingredients

• 5 garlic cloves, peeled

• 10 Roma tomatoes, cored and quartered

• 3 Tbs olive oil

• 1 large yellow onion, diced

• 8 cups chicken stock

• 1 dried chipotle chile, stemmed and seeded

• ¾ lbs tortilla chips

• Salt and pepper

For serving: Cilantro leaves, avocado, lime wedges, cheese, hot sauce, sliced jalepeños, sour cream or crema, tortillas

Directions

Purée the garlic and tomatoes in blender until smooth. Heat oil in a large stock pot over medium heat. Add onion, salt and pepper.

Cook, stirring frequently, until pale brown and carmelized, about 10 minutes. Stir in the tomato purée and cook 10 more minutes, stirring frequently.

Pour in chicken stock and chile. Bring to a boil, reduce to a simmer and cook uncovered for 20 minutes. Stir in the tortilla chips and cook 10 minutes until chips soften.

Remove and discard chile and serve.

Note

Easy to add shredded chicken.