Chilled Tortilla Soup
Ingredients
1 teaspoon ground cumin
1 teaspoon chili powder
About 1 teaspoon salt
12 corn tortillas (6 in. wide)
3 tablespoons olive oil
2 yellow onions (1 lb. total), peeled and chopped
4 cloves garlic, peeled and minced
3 quarts fat-skimmed chicken broth
1/2 cup lime juice
1 tablespoon chipotle chile purée (see below)
6 cups chopped seeded ripe tomatoes (about 2 3/4 lb.)
1 1/2 cups minced red onion
1/3 cup chopped fresh cilantro
2 limes, cut into thin wedges
1 1/2 cups crumbled queso fresco or shredded jack cheese (6 oz.)
Preparation
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
375° oven, switching pan positions midway through baking time, until
crisp all over and browned at edges, 10 to 15 minutes. Let cool; store
airtight until serving, up to 3 days.
2. Pour tablespoon oil into a 5- to 6-quart pan over medium-high heat;
when hot, add yellow onions and garlic. Cook, stirring occasionally, until
onion is limp, about 8 minutes. Add broth and bring to a boil. Reduce
heat to maintain a simmer, cover, and cook to blend flavors, 10 minutes.
3. Remove pan from heat and let broth cool to room temperature. Pour broth
through a fine strainer into a large bowl or soup tureen. Discard onion.
Stir in the lime juice and chipotle purée and salt to taste. Cover
and chill until cold, at least 2 hours, or up to 1 day.
4. In a bowl, mix tomatoes, red onion, and cilantro.
5. To serve soup, stir tomato mixture into broth. Place lime wedges, queso
fresco, and tortilla chips in separate bowls. Set out bowls for guests
to ladle soup into, then top with garnishes.
MAKES: 18 cups; 10 to 12 servings
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