Recipe courtesy of Ellie Seelow
Tesuque Village Market Tortilla Soup Recipe
Getting reviews...
- Level: Intermediate
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 640
- Total Fat
- 29 g
- Saturated Fat
- 4 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 10 g
- Sugar
- 18 g
- Protein
- 16 g
- Cholesterol
- 7 mg
- Sodium
- 1664 mg
- Level: Intermediate
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 640
- Total Fat
- 29 g
- Saturated Fat
- 4 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 10 g
- Sugar
- 18 g
- Protein
- 16 g
- Cholesterol
- 7 mg
- Sodium
- 1664 mg
Ingredients
Directions
- 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.
