Tortilla Soup
2 tablespoons butter 1 tablespoon olive oil 1 large yellow onion, diced small 3 garlic cloves, minced 6 corn tortillas, cut in small pieces ½ teaspoon ground guajillo chili ½ teaspoon ground ancho chili ½ teaspoon ground chipotle chili 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 large bay leaf 1 28-ounce can diced tomatoes 4 cups chicken stock ½ bunch cilantro, leaves and tender stems roughly chopped, thick stems reserved for the broth salt and pepper, to taste For serving the soup: Crunchy tortillas strips (recipe below) Mexican crema Diced avocado Roughly chopped cilantro leaves
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Heat the butter and oil in a large pot. Sauté the onion and garlic for 1-2 minutes. Add the tortillas and until everything is soft. Add the spices and bay leaf, cook until fragrant, about 3 minutes. Add the tomatoes and their juices, cook for 5 minutes. Add the chicken stock and cilantro stems. Season with a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 20-30 minutes. Using an immersion blender, puree the soup until smooth. Taste for seasoning.
Serve with your favorite toppings; I love: crunchy tortilla strips, a drizzle of Mexican crema, chopped cilantro and chunks of fresh diced avocado.
To make crispy tortilla strips, cut 2 tortillas in half then cut into thin strips widthwise. Fry in neutral oil until golden brown and crispy. Drain on paper towels and lightly salt. Alternatively, you can use tortilla chips, lightly crushed.