- 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 ground cumin
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- 1 1/4 pounds tortilla chips
- Freshly ground black pepper
- Cotija cheese
- Cilantro leaves, chopped
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.