Erik
Sous Chef
I made this soup at work just to see if it would fly...3 gallons barely made it through lunch service.
Ingredients:
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 medium onion, coarsely chopped
1 teaspoon crushed red pepper flakes
4 cups chicken broth
One 28-ounce can peeled tomatoes, coarsely chopped, and their juice
2T ground cumin
1 t Kosher Salt
Juice of 1 lime
4 Flour Tortillas(fajita size), chopped
2 Flour Tortillas(fajita size), cut into small strips and deep-fried, till golden brown
1/2 cup chopped cilantro
1c heavy cream
Directions:
In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the chicken broth, cilantro, and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes.
Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes.
In a blender, puree the soup in batches. Garnish with fried tortilla strips and serve.
Ingredients:
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 medium onion, coarsely chopped
1 teaspoon crushed red pepper flakes
4 cups chicken broth
One 28-ounce can peeled tomatoes, coarsely chopped, and their juice
2T ground cumin
1 t Kosher Salt
Juice of 1 lime
4 Flour Tortillas(fajita size), chopped
2 Flour Tortillas(fajita size), cut into small strips and deep-fried, till golden brown
1/2 cup chopped cilantro
1c heavy cream
Directions:
In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the chicken broth, cilantro, and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes.
Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes.
In a blender, puree the soup in batches. Garnish with fried tortilla strips and serve.