1 author: adapted from Ellie Seelow
2 directions: 'Preheat oven to 350F. Place tomatoes, jalapeños, garlic, onions, and
3 green chiles onto a sheet pan or cookie sheet and then drizzle with olive oil. Place
4 the sheet tray into the preheated oven and roast until they turn golden brown,
5 about 15-20 min. Remove from the oven and set aside.
8 In a large stockpot add the chicken stock, plum tomatoes, and roasted veggies
9 and cook over medium heat for 2 min. Add cumin, paprika, granulated garlic, and
10 tortilla chips and then simmer for 10 min. Remove stock pot from the flame and
11 pour the contents in a blender. Puree the mixture, starting on low and then increase
12 speed to high, until well combined. Work in batches if all the liquid does not
13 fit in your blender. Season with salt and pepper. Return the pureed soup to
14 a clean pot and simmer to keep warm until you’re ready to serve. Garnish with
15 tortilla strips, cotija cheese, and cilantro.'
30 name: Jalapeños (I skip)
44 name: sized Onions, quartered
72 name: Plum Tomatoes (whole or crushed)
93 name: Granulated Garlic
107 name: Salt & freshly ground pepper
114 name: Cotija Cheese (or Feta)
121 name: Cilantro Leaves, chopped
124 name: Tesuque Village Market Tortilla Soup