Good Bite Says: A classic tortilla soup, definitely worth the effort. For a little extra protein you could also toss in some shredded chicken in the final stage of the soup.

Ingredients

• 8 tomatoes
• 3 garlic cloves with skin on
• 1/2 yellow onion
• 8 cups chicken stock (you can easily use vegetable stock too!)
• 1 tablespoon canola oil
• 2 Anaheim chiles
• 1/2 cup water
• 8 corn tortillas (and of course you can fry more if you want, I certainly wouldn’t mind)
• oil for frying
• 1 cup Oaxacan cheese (or any cheese you have)
• lime

Directions

Step 1
Broil the tomatoes, onions, chiles and garlic in the oven until blackened. Make sure to flip over and broil them completely. Once done remove the skin from the tomatoes, garlic and chiles. Place the tomatoes, onion, chiles and garlic in a blender with 1/2 cup of water and puree. Strain the mixture.

Heat 1 tablespoon of oil in a pot over medium high heat and add the pureed mixture. Boil it until it thickens and turns a dark red, about 5 minutes. Add the stock and salt to taste and cook over medium heat for about 15 minutes.

Step 2
Cut the tortillas into 1/2-inch strips and fry in hot oil until golden brown. Careful not to burn them! Dry them on paper towels to remove excess oil.

Step 3
To serve the soup place the tortilla strips in the bowl and ladle the soup over them. Garnish with cheese and a wedge of lime and if you’re feeling colorful you can add chopped cilantro on top.

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