Ingredients: |
Ingredients: 2 TABLESPOONS LARD OR NEUTRAL OIL
1 LARGE WHITE ONION, HALVED AND THINLY SLICED
6 MEDIUM GARLIC CLOVES, SMASHED AND PEELED
2 JALAPEÑO CHILIES, STEMMED, SEEDED AND SLICED
1 TEASPOON CUMIN SEEDS
1 BUNCH CILANTRO, STEMS ROUGHLY CHOPPED,
LEAVES CHOPPED, RESERVED SEPARATELY
2 POUNDS RIPE TOMATOES (SEE NOTE), CORED
2 CUPS YELLOW OR WHITE TORTILLA CHIPS, PLUS MORE TO SERVE
6 CUPS LOW-SODIUM CHICKEN BROTH
1 TEASPOON WHITE SUGAR
KOSHER SALT AND GROUND BLACK PEPPER
SOUR CREAM OR CRUMBLED COTIJA CHEESE, TO SERVE
DICED AVOCADO, TO SERVE (OPTIONAL)
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Directions: |
Directions:In a large pot over medium-high, heat the lard until shimmering. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, jalapeños, cumin and cilantro stems, then cook, stirring, until fragrant, about 30 seconds.
Stir in the tomatoes, tortilla chips, broth and sugar. Bring to a boil, then cover, reduce to medium and cook, stirring, at a simmer, until the tomatoes have softened and their skins begin to peel away, about 10 minutes.
Remove the pot from the heat and cool, uncovered, for 5 minutes. Using a blender and working in batches so the jar is never more than half full, puree the mixture until smooth; transfer each batch to a large bowl. REMOVE BLENDER CAP to allow steam to escape, cover hole with dishtowel or paper towel.
Wipe out the pot, then pour in the puree. Cook over medium, stirring often, until heated, about 5 minutes. Taste and season with salt and pepper, then stir in half of the chopped cilantro leaves.
To serve, add tortilla chips to individual bowls, then ladle in soup. Sprinkle with the remaining chopped cilantro leaves and top with sour cream and avocado (if using). |
Personal
Notes: |
Personal
Notes: For the best results, ripe tomatoes are key—in non-summer months, we find Campari tomatoes to be a good option, as well as cherry or grape tomatoes. The tomatoes need only to be cored before they’re tossed into the pot (cherry or grape tomatoes can be used whole).
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This recipe for Tortilla Soup (Recipe from Milk Street) is from