Serves: 8
Total Calories: 176
1. Prepare the tortilla strips and set aside. Prepare the chicken stock and set aside. Soak the chiles in hot water for about 20 minutes. Purée the soaked chiles and tomatoes in a blender. Reserve in the blender.
2. In a large pot heat the oil and fry the onion until softened, 3 to 4 minutes. Add the garlic, oregano, cumin, and the reserved puréed chiles and tomatoes. Cook, stirring, until the mixture thickens, about 5 minutes. Add the chicken stock, carrot, and salt. Bring the soup to a boil, then reduce the heat to low, cover and simmer until the carrot is tender and the flavors marry, about 20 minutes.
3. To serve, divide tortilla strips among soup bowls. Ladle hot soup over the tortillas. Sprinkle each serving with cilantro. Pass the avocado, cheese, and lime wedges separately for each person to add at the table.
NOTE: If you wish, shred about 1 cup of cooked chicken (from poaching the chicken), and stir into the soup at the time you add the carrot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tortilla Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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