Thursday, March 1, 2007
Ancho Tortilla Soup
2 tbsp olive oil
1 tbsp ancho chile pepper (1-2 dried peppers chopped)
1 tsp garlic powder (or 2 fresh cloves)
1 tsp cumin
2 bay leaves
1 carton (32 oz) chicken broth
1 can (14.5 oz) diced tomatoes - undrained
chopped avocado sprinkled with lemon juice
shredded cheese (Monterrey Jack or mozzarella)
chopped fresh cilantro
In a large saucepan, heat oil. Add onion, cook 2-3 min. Stir in ancho pepper, garlic, cumin, and bay leaves. Cook and stir for 2-3 min.
Add broth and tomatoes. Remove bay leaves and add all ingredients to a blender and puree. Add back to a saucepan and simmer uncovered for 30 minutes.
To build soup, crush tortilla chips in a bowl, add cheese, sour cream, and cilantro. Top with hot soup.
I found this recipe online, I don't remember where but it reminds me of a friend's recipe