Azteca Tortilla Chip Soup

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I haven't made this recipe yet, but my family loves tortilla soup when we are in mexico. I found this recipe on the back of a tortilla chip bag.

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Steps

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Place tomatoes in boiling water for about 2 minutes.

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Remove tomatoes and in a food processor , blend them with the onion and garlic.

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Heat 2 tablespoons of the vegetable oil in a 2 litre sauce pan.

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Add the blended tomato mixture.

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Cook until it changes colour and has a pleasant cooked taste.

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Add the broth and heat until it just starts to boil.

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Simmer and add the epazote leaves , salt and pepper.

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In a separate pan or griddle roast the dried pasilla chilies in the remaining vegetable oil until they change colour but do not blacken.

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If burnt , the chillies will taste bitter and unpleasant.

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To serve , use deep bowls.

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Pour or ladle in the very hot broth mixture.

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Place a handful of chips in the soup and garnish with grated cheese , avocado , and sour cream.

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Serve immediately so the chips do not get soggy.

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Serve the grilled chillies on the side for individuals to use to their taste.

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Ingredients

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tomatoes, white onion, garlic cloves, vegetable oil, chicken broth, epazote leaves, salt and pepper, dried pasilla peppers, monterey jack cheese, avocado, sour cream, tortilla chips