2 tablespoons olive oil
½ onion, chopped
2 cloves garlic, minced
1 tablespoon red Chile powder
1 tablespoon smoked paprika
½ cup fresh cilantro, chopped
1 teaspoon kosher salt
1 14.5-ounce can petite diced tomatoes
1 7-ounce can fire roasted green chiles
1 red bell pepper, roasted, peeled, and seeded
8 tortillas, cut into strips and fried in oil
1 quart chicken stock
1 cup cream
Fresh cilantro for garnish
Heat the oil in a stock pot over medium heat. Add the onion and sauté for 4 minutes or until translucent. Add the garlic, red Chile powder, smoked paprika, cilantro, salt, tomatoes, green chilis and red bell pepper. Sauté for 5 minutes. Add the chicken stock to the pan and let simmer for several minutes over low heat. Whisk in 1 cup heavy cream and continue to simmer. Add half of the fried tortilla strips to the soup and continue to cook for 5-10 minutes more. Using a hand-held emulsifier, puree the soup until smooth. Check seasonings adding more salt and pepper if needed. To serve, divide the soup between 6 bowls and top with remaining fried tortilla strips and cilantro.
Yield: 6 servings
