I created this soup on a chilly spring evening. It's a light but satisfying vegetarian soup flavored with cumin, oregano, pasilla chile and lime, served with Chihuahua cheese (or another Mexican queso fresco - fresh white cheese). Plus, it's topped with adictive little crispy-fried lime-chili tortilla strips!

Ingredients

4 serv.

large onion, minced↗1⁄2
cloves garlic, minced↗3
olive oil↗2 tablespoons
petite diced tomatoes↗1 ounce
(14 1/2 ounce) can
vegetable broth↗4 cups
dried pasilla pepper, seeded and chopped↗1
masa harina↗1 tablespoon
(optional)
lime, juice of↗1
for the tortilla strips
corn tortillas, cut in half,then cut in strips↗5
vegetable oil↗3 tablespoons
salt↗1⁄2 teaspoon
chili powder↗1⁄2 teaspoon
lime, juice of↗1⁄2
chihuahua cheese, crumbled (or other queso fresco)↗4 ounces

Step-by-step instructions

1
Saute onion in olive oil until slightly browned.
2
Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
3
Add tomatoes, vegetable broth and pasilla chile.
4
Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more"body" to the soup), stirring well until it's dissolved.
5
Simmer gently 30 minutes.
6
In the meantime, heat vegetable oil in a skillet.
7
Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!).
8
Sprinkle with the juice of 1/2 lime and set aside.
9
And here's the important part- try not to eat all the tortilla strips before the soup is done!
10
LOL!
11
Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
12
To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.

Source: food.com

Original recipe ↗

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