Chilled Tortilla Soup

Ingredients

• 1 teaspoon chili powder
• ¹/₃ cup chopped fresh cilantro
• 1 teaspoon chili powder
• 6 cups chopped seeded ripe tomatoes (about 2 3/4 lb.)
• 2 limes, cut into thin wedges
• 3 quarts fat-skimmed chicken broth
• 1 ½ cups minced red onion
• + 23 more ingredients
• • 1 ½ cups minced red onion
  • 1 tablespoon chipotle chile purée (see below)
  • About 1 teaspoon salt
  • 3 tablespoons olive oil
  • 3 quarts fat-skimmed chicken broth
  • 12 corn tortillas (6 in. wide)
  • 2 yellow onions (1 lb. total), peeled and chopped
  • 2 limes, cut into thin wedges
  • 3 tablespoons olive oil
  • 12 corn tortillas (6 in. wide)
  • ¹/₃ cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 2 yellow onions (1 lb. total), peeled and chopped
  • 1 ½ cups crumbled queso fresco or shredded jack cheese (6 oz.)
  • 1 ½ cups crumbled queso fresco or shredded jack cheese (6 oz.)
  • About 1 teaspoon salt
  • 4 cloves garlic, peeled and minced
  • 1 teaspoon ground cumin
  • 6 cups chopped seeded ripe tomatoes (about 2 3/4 lb.)
  • 4 cloves garlic, peeled and minced
  • ½ cup lime juice
  • 1 tablespoon chipotle chile purée (see below)
  • ½ cup lime juice

1. In a bowl, mix cumin, chili powder, and 1 teaspoon salt. Brush tortillas lightly on both sides with 2 tablespoons oil; sprinkle spice mixture on both sides of tortillas. Stack tortillas and cut into eight wedges. Arrange wedges in single layers on two 12- by 15-inch baking sheets. Bake in a 37...

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