Originally From
Sprung From
Imported From
Tortilla Soup Recipe : Food Network Kitchens : Food Network
richcdev wants to cook this
4 to 6 appetizer servings (abo
- 1 Spanish onion, cut into 1-inch wedges
- 7 cloves garlic, smashed
- 1/2 canned chipotle chile in adobo, seeded and coarsely chopped
- One 28-ounce can whole, peeled tomatoes (with puree), roughly chopped
- 5 cups chicken broth, homemade or low-sodium canned
- Vegetable oil for frying
- 6 white corn tortillas, halved and cut into thin strips
- 2 teaspoons kosher salt, plus more for sprinkling tortillas
- 2 dried pasilla chile, seeded, and cut into thin 3-inch long strips
- 6 tablespoons freshly squeezed lime juice
- Freshly ground black pepper
- 1-1/2 cup grated Monterey jack cheese (about 4 1/2 ounces)
- 1 scallion (white and green), thinly sliced on the diagonal
- 30 fresh coriander leaves (cilantro), for garnish
- Copyright 2001 Television Food Network, G.P. All rights reserved
