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Mexican: Sopa de Tortillas (Tortilla Soup)

Source of Recipe


From "La Cocina de la Frontera"



List of Ingredients



• 10 medium-sized tomatoes, peeled, seeded and coarsely chopped
  
• 6 ancho chiles, stemmed, seeded and deveined (divided use)
  
• 2½ cups chicken broth
  
• 1 tsp salt
  
• Juice from 2 limes
  
• 2 Tbsp sherry
  
• ¼ tsp Tabasco sauce
  
• 4 tortillas, cut into ½- x 2-inch strips and fried crisp
  
• 1 cup Monterey jack cheese, grated
  
• ½ cup sour cream
  






Instructions



1. Place tomatoes and two of the ancho chiles in a blender and blend for 1 minute. Add as much chicken broth as your blender will hold and blend until well mixed.
   
   
2. Pour contents of blender into soup kettle; add any remaining broth, 4 remaining ancho chiles, salt, lime juice, sherry and Tabasco sauce. Bring liquid to a boil and simmer 10 to 15 minutes.
   
   
3. Place one-quarter of the tortilla strips and ¼ cup cheese in each of 4 soup bowls. Place one of the boiled ancho chiles in each bowl, then ladle in the soup. Top soup with large spoonful of sour cream, and serve.
   
   Makes 4 servings.