Tomato Pepper Tortilla Soup

By The Canadian Living Test Kitchen

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This recipe makes 20 servings

Nutritional Info
Per serving: about	-
cal	7575 cal
pro	4 g4g pro
total fat	2 g2g total fat
sat. fat	00 sat. fat
carb	12 g12g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	476 mg476mg sodium
% RDI:	-
calcium	44 calcium
iron	1010 iron
vit A	1414 vit A
vit C	2727 vit C
folate	99 folate

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This recipe is based on one given to Andrea Dulong by a friend from Mexico. Look for the Mexican ingredients in Latin American markets and specialty stores. Or follow our substitution. Toasting the dried peppers removes any bitterness and adds flavour.

Ingredients

4 4medium-hot dried pasilla chiles or ancho chilies, (Mexican hot peppers)
2 cans (each 28 oz/796 mL) tomatoes 2 2cans (each 28 oz/796 mL) cans (each 28 oz/796 mL)tomatotomatoes
2 large onions , chopped2 2large oniononions, chopped
6 cloves garlic 6 6cloves garlic
1 can (5-1/2 oz/156 ml) tomato paste 1 1can (5-1/2 oz/156 ml) can (5-1/2 oz/156 ml)tomato paste
8 cups chicken stock 8 8cups cupschicken stock or vegetable stock
1/4 tsp salt 1/4 1/4tsp tspsalt
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
Garnish:
5 small corn tortillas 5 5small corn tortillas or flour tortillas
1/4 1/4cup cupdiced peeled avocadoavocados, optional (per serving)
1/4 1/4cup cupshredded cooked chicken or cooked shrimp, optional (per serving)
1 1tbsp tbsplight sour cream, optional (per serving)
1 1tbsp tbspcrumbled feta cheese, optional (per serving)

Preparation

In skillet, toast peppers over medium heat until slightly darkened, about 2 minutes per side; let cool. Break peppers open; empty out seeds and snap off stems. Discard seeds and stems.

In large pot, bring peppers, tomatoes, onions, garlic, tomato paste, stock, salt and 4 cups (1 L) water to boil. Cover, reduce heat and simmer until onions are translucent, about 45 minutes. Let cool for 10 minutes.

Meanwhile, brush oil on both sides of tortillas; cut in half, then crosswise into 1/2-inch (1 cm) wide strips. Scatter strips on large rimmed baking sheet; bake in 425°F (220°C) oven until browned and crisp, 8 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 2 weeks.)

In blender or using hand blender, pur?soup, in batches if necessary, until smooth. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.

Garnish: Serve tortillas on soup. As well, top each bowl with any or all of the following: avocado; cooked chicken or cooked shrimp; sour cream; crumbled feta cheese.

Additional information :

Substitution: Instead of dried hot peppers, use 2 roasted red peppers and 1 jalape?epper, each stemmed and seeded, and 2 tbsp (25 mL) chili powder; omit toasting and add along with tomatoes.

Source : Canadian Living Magazine: February 2004