Food Network: Tesuque Village Market Tortilla Soup Recipe

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Tesuque Village Market Tortilla Soup Recipe
Recipe courtesy Ellie Seelow of Tesuque Village Market

Ingredients
9 ripe tomatoes
7 fresh jalapenos
11 cloves garlic
4 medium sized onions, quartered
11 fresh green Anaheim chiles
Olive oil
8 cups chicken stock
6 cups plum tomatoes (whole or crushed)
1 tablespoon groundcumin
1 tablespoon paprika
1 tablespoon granulated garlic

1 1/4 pounds tortilla chips
Salt and freshly ground black pepper
Cotija cheese
Cilantro leaves, chopped

Instructions
Preheat an oven to 350 degrees F.

Place the tomatoes, jalapenos, garlic, onions, and green chiles onto a sheet pan
or cookie sheet and then drizzle with olive oil. Place the sheet tray into the
preheated oven and roast until they turn golden brown, about 15 to 20 minutes.
Remove from the oven and set aside.

Into a large stockpot add the chicken stock, plum tomatoes, and roasted veggies
and cook over medium heat for two minutes. Add cumin, paprika, granulated garlic,
and tortilla chips and then simmer for 10 minutes. *Remove stock pot from the
flame and pour the contents into a blender. Puree the mixture, starting on low and
then increase speed to high, until well combined. Work in batches if all the
liquid does not fit into your blender. Season with salt and freshly ground black
pepper. Return the pureed soup to a clean pot and simmer to keep warm until you're
ready to serve. Garnish with tortilla strips, cotija cheese, and cilantro.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at
least 5 minutes. Transfer liquid to a blender or food processor and fill it no
more than halfway. If using a blender, release one corner of the lid. This
prevents the vacuum effect that creates heat explosions. Place a towel over the
top of the machine, pulse a few times then process on high speed until

smooth.