Chihuahua-tomato Soup with Crispy Lime-chili Tortillas |
|
 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
I created this soup on a chilly spring evening. It's a light but satisfying vegetarian soup flavored with cumin, oregano, pasilla chile and lime, served with Chihuahua cheese (or another Mexican queso fresco - fresh white cheese). Plus, it's topped with adictive little crispy-fried lime-chili tortilla strips! Ingredients:
1/2 large onion, minced |
3 cloves garlic, minced |
2 tablespoons olive oil |
1 (14 1/2 ounce) can petite diced tomatoes |
4 cups vegetable broth |
1 dried pasilla pepper, seeded and chopped |
1 tablespoon masa harina (optional) |
1 lime, juice of |
5 corn tortillas, cut in half,then cut in strips |
3 tablespoons vegetable oil |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/2 lime, juice of |
4 ounces chihuahua cheese, crumbled (or other queso fresco) |
Directions:
1. Saute onion in olive oil until slightly browned.
2. Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
3. Add tomatoes, vegetable broth and pasilla chile.
4. Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more body to the soup), stirring well until it's dissolved.
5. Simmer gently 30 minutes.
6. In the meantime, heat vegetable oil in a skillet.
7. Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!).
8. Sprinkle with the juice of 1/2 lime and set aside.
9. And here's the important part- try not to eat all the tortilla strips before the soup is done!
10. LOL!
11. Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
12. To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.
|
|