Chilled Tortilla Soup

Chilled Tortilla Soup
Photo by James Carrier

Ingredients

  • 1 teaspoon chili powder
  • 2 yellow onions (1 lb. total), peeled and chopped
  • 3 quarts fat-skimmed chicken broth
  • 1 ½ cups crumbled queso fresco or shredded jack cheese (6 oz.)
  • 4 cloves garlic, peeled and minced
  • About 1 teaspoon salt
  • 3 tablespoons olive oil
  • + 53 more ingredients
    • 6 cups chopped seeded ripe tomatoes (about 2 3/4 lb.)
    • 1 ½ cups minced red onion
    • 1 ½ cups minced red onion
    • 1 tablespoon chipotle chile purée (see below)
    • 1 tablespoon chipotle chile purée (see below)
    • About 1 teaspoon salt
    • About 1 teaspoon salt
    • 1 ½ cups crumbled queso fresco or shredded jack cheese (6 oz.)
    • 6 cups chopped seeded ripe tomatoes (about 2 3/4 lb.)
    • 1/3 cup chopped fresh cilantro
    • ½ cup lime juice
    • 1 teaspoon chili powder
    • 12 corn tortillas (6 in. wide)
    • 4 cloves garlic, peeled and minced
    • 1/3 cup chopped fresh cilantro
    • 3 quarts fat-skimmed chicken broth
    • 1 teaspoon ground cumin
    • 2 limes, cut into thin wedges
    • 1 tablespoon chipotle chile purée (see below)
    • 12 corn tortillas (6 in. wide)
    • 3 quarts fat-skimmed chicken broth
    • 2 yellow onions (1 lb. total), peeled and chopped
    • 2 limes, cut into thin wedges
    • 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
    • 1 teaspoon ground cumin
    • 4 cloves garlic, peeled and minced
    • 6 cups chopped seeded ripe tomatoes (about 2 3/4 lb.)
    • 1 teaspoon ground cumin
    • 12 corn tortillas (6 in. wide)
    • 1 ½ cups minced red onion
    • 2 yellow onions (1 lb. total), peeled and chopped
    • 1/3 cup chopped fresh cilantro
    • ½ cup lime juice
    • 1/3 cup chopped fresh cilantro
    • 1 ½ cups minced red onion
    • 2 limes, cut into thin wedges
    • 1 teaspoon chili powder
    • 6 cups chopped seeded ripe tomatoes (about 2 3/4 lb.)
    • ½ cup lime juice
    • 12 corn tortillas (6 in. wide)
    • 1 teaspoon chili powder
    • 3 tablespoons olive oil
    • 4 cloves garlic, peeled and minced
    • 1 teaspoon ground cumin
    • 3 quarts fat-skimmed chicken broth
    • 1 tablespoon chipotle chile purée (see below)
    • 3 tablespoons olive oil
    • ½ cup lime juice
    • 2 limes, cut into thin wedges
    • 2 yellow onions (1 lb. total), peeled and chopped
    • 3 tablespoons olive oil

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...

View full recipe at My Recipes

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