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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 can (14-1/2 ounces) diced tomatoes, drained |
1 serrano pepper, seeded and chopped |
1/2 cup plus 1 tablespoon canola oil, divided |
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips |
2 dried pasilla chilies, stems removed, seeded and cut into 1/2-inch pieces |
1/2 cup finely chopped onion |
2 garlic cloves, minced |
6 cups chicken broth |
1-1/2 cups fresh or frozen corn |
3/4 cup shredded cooked chicken |
1 tablespoon minced fresh epazote or 1 teaspoon dried epazote |
1 tablespoon lime juice |
cubed avocado and lime wedges, optional |
Directions:
1. In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp.
2. Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chilies; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain.
3. In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice.
4. Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chilies. Garnish with avocado and lime if desired. Yield: 6 servings.
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