Fustini's Oils and Vinegars
Tortilla Soup

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Tortilla Soup


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Tortilla Soup

Submitted by Corporate Chef Andy Stewart


  • 1 tablespoon Fustini's Aji Verde Crush olive oil
  • 1/2 cup white onion, minced
  • 2 garlic cloves, minced
  • 1 dried Guajillo Chiles, stemmed and seeded
  • 1 dried Pasilla Chiles, stemmed and seeded
  • 1/2 cup corn tortillas - fried to a golden crisp
  • 5 Roma tomatoes, halved, broiled and skinned
  • 4 cups chicken or vegetable stock
  • juice of 1/2 lime
  • salt and pepper
  • sliced avocado
  • grated Manchego cheese
  • creme fraiche
  • fresh cilantro
  • fried tortilla strips
  • crumbled Guajillo Chili


Step 1. 

Heat olive oil in large pot over moderate heat. Add onion and garlic and cook for several minutes, stirring often. Add chilies and continue cooking for another few minutes. Add corn tortillas, tomatoes and chicken stock and bring to a simmer. Once simmering and all chilies have softened, blend in batches and return to pot. Add lime juice and season with salt and pepper.

Serve with a garnish of avocado, Manchego cheese, creme Fraiche, cilantro, fried tortilla strips, and crumbled Guajillo chilies.

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