Shortcut Tortilla Soup Recipe

Shortcut Tortilla Soup Recipe

cooking.nytimes.com

This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.

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Ingredients

  • 2 fresh chiles, preferably pasilla
  • 1 1/2 pounds tomatoes, each cut in half
  • 2 tablespoons neutral oil, like grapeseed or corn
  • 3 cloves garlic, sliced
  • 1 large onion, sliced
  • Salt and freshly ground pepper
  • Pinch dried oregano
  • 4 cups any stock or water
  • 1 to 2 cups tortilla chips
  • 1 cup fresh cilantro leaves, chopped, optional
  • 1 ripe avocado, peeled and sliced, optional
  • 1 or 2 radishes, thinly sliced, optional
  • 1 lime, juiced, plus one cut into wedges

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