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.
- Portion size 20 servings
- Credits : Canadian Living Magazine: February 2004
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 476 mg
- Protein 4 g
- Calories 75.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 12 g
- Iron 10.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 14.0
- Vitamin C 27.0