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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:25 |
Total Time: |
1:15 |
Ingredients: |
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1/2 lg. onion, minced
3 cloves garlic, minced
2 tbsp. olive oil
1 tsp. ground cumin
1 tsp. dried oregano
1 can (14.5 oz.) petite diced tomatoes
4 cups vegetable broth
1 dried pasilla pepper, seeded and chopped
1 tbsp. masa harina (optional)
1 lime, juice of
Tortilla Strips:
5 corn tortillas, cut in half, then cut in strips
3 tbsp. vegetable oil
1/2 tsp. salt
1/2 lime, juice of
4 oz. Chihuahua cheese, crumbled
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Directions:
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Saute the onion in olive oil until slightly browned. Add garlic, cumin and oregano and cook for 10 more minutes, stirring frequently. Add tomatoes, vegetable broth and pasilla chile. Bring to a boil, then lower heat slightly and add masa harina if you're using it (I like the flavor and it adds a bit more body to the soup), stirring well until it's dissolved. Simmer soup gently for 30 minutes.
In the meantime, heat the vegetable oil in a large skillet. Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy. Sprinkle with the juice of 1/2 lime and set strips aside. Squeeze the juice of one lime into the soup after it has simmered for 30 minutes, then heat 10 minutes more.
To serve, place cheese in soup bowls, ladle soup over cheese and top with crispy tortilla strips.
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I created this soup one evening, wanting something fresh and light. Other queso fresco, fresh white cheese, will work in place of the Chihuahua cheese; and don't eat all the crispy tortilla strips before the soup is done!
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