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It is a Mexican soup of enchilada, chicken and tortilla chips.
Combine the ancho pepper and water in a bowl. Leave for 20 minutes. Drain and set aside.
Heat oil in a large saucepan. Add half of the tortilla strips , cook until golden brown. Drain excess oil on paper towels
Repeat with remaining tortilla strips and set aside.
In the reserved oil, cook the onion, garlic and pepper over low heat until it turns golden brown,
Remove from the heat and cool slightly. Transfer to a food processor, add tomatoes. Cover and process until smooth.
Cook this mixture in a pan over medium heat for 10 mins until it has thickened to the consistency desired
Add broth and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Add the cilantro, salt and cayenne peppers
Place cheese and avocado among six bowls. Top with the soup, tortilla strips and lime.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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