My List 0 Item | 05/26/2018
Quick trip to the store and here we are in my kitchen Margaritas on hand, after all we are cooking a Mexican dish, starting to cut, broil and blend to make this very refined Aztec Soup.
It was so much fun talking and catching up, laughing, dancing, yes dancing in the kitchen, as the aromas of the roasted Pasilla chilies in our soup were surrounding us.
We also had fun taking almost a step by step photo session and could not resist to share it with all of you.
TIP: We both do enjoy a thicker soup therefore did not use as much chicken stock as the original recipe required. Adjust as you wish the consistency to be. If you have a Vitamix blender, use the puree setting. If not strain the soup if chunks are not broken down.
Enjoy!!servings: 4 prep time: 20 minutes cook time: 30 minutes
Cut the tortillas into strips and fry over high heat until golden brown. Remove the tortilla strips from the oil with a slotted spoon. Place on paper towel.
Broil the tomatoes until the skin blackens, peel off skin.
Broil the pasilla chilies halves until the skin blackens, peel off skin. Sautee in a skillet with a shadow of olive oil, the garlic cloves, roasted pasilla chilies and basil for about 3 minutes.
Puree these ingredients with the tomatoes and the juice rendered by the tomatoes if any. Make sure there are no chunks remaining.
Heat 1 tablespoon of oil in a pot and add the pureed mixture. Boil until the puree thickens and turns red, about 5 minutes.
Add the chicken stock and salt to taste. Cook for 15 minutes over medium heat stirring occasionally
To serve place tortillas strips in each bowl and pour the soup on top. Garnish with cubed avocado and cheese. Squeeze desired amount of lime and enjoy.