Remnants of Mexican night! As the weather cools, don’t forget that our amigos down (way down) South have many dishes as warming and satisfying as the best French braise and most can be prepared with little time. I’m not a big soup guy, but I do love tortilla soup. Here’s a quick recipe ideal for soup and sandwich (torta) night.

Mixture of dried chiles (I had ancho, guajillo, and pasilla). I like one per cup of liquid; 1 onion; 2 cloves garlic; cumin; 1 can roasted tomatoes (14.5 oz); 1 quart/liter of chicken stock; tortilla chips; juice from a lime + garnishes (cilantro, chili strips, crema etc).

Toast chiles until fragrant (I used 2 of each and soup was too hot for Jen) about 5 minutes. Stem,deseed, and cut into pieces with your kitchen shears. In your soup pot, sweat onion then add garlic and cumin and cook for about a minute. Add tomatoes and chiles and cook for a few minutes until the tomatoes break down. Stir in chicken stock and bring to a simmer. Crumble in about 1/3 of a bag of tortilla chips and cook until flavors meld ~ 20 minutes. Blend until smooth with stick blender, adding more chips depending on the thickness desired.

Garnish and serve alongside a torta (I made black bean and chorizo filled tortas) or a taco.

Drink a good Mexican lager or consider a New Zealand Sauvignon Blanc, this one has hints of jalepeno 🙂


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