Contributed by: Chris WebAdmin. of RecipesNow.com
Heat oil in a large saucepan over medium heat.
Add tortillas and garlic and saute until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion puree and cook for 5 minutes, stirring occasionally until reduced by 1/2. Add tomato puree, roasted chilies, jalapenos, cumin, coriander, epazote, bay leaf, and chicken stock.
Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary.
Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock).
Season to taste with salt, lemon and cayenne (optional).
Serving Size: Makes 10 to 12 servings
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