Tortilla soup with chiles and tomatoes from Gourmet Magazine, February 2009 (page 71) by Ruth Cousineau

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Notes about this recipe

  • Rutabaga on June 18, 2016

    For such a simple soup, this has amazing flavor. It really showcases how toasting dried chiles and sauteeing the pureed soup base can deepen a dish. Good homemade stock helps too, I'm sure, and I used a mix of bacon "pot liquor" and rich chicken stock. Since the soup and fried tortilla can easily be made in advance, this would be a perfect dish for a large party, where guests could add their toppings of choice. We also used cilanatro and chopped scallions, and pepitas would be another tasty addition.

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