tortilla soup

• 2 dried pasilla chiles
• 2 dried ancho chiles
• 12 corn tortillas
• 23 cup corn oil
• 2 cups plum tomatoes, chopped
• 1 12 cups water
• 12 onion, chopped
• 3 cloves garlic, chopped
• 2 sprigs cilantro
• 1 pinch baking soda
• 4 cups chicken stock
• 12 cup queso fresco
• 1 small avocado, diced
• 14 cup crema or 14 cup sour cream

1. cut slits into the chiles to open.
2. remove seeds and cut into strips.
3. cut 6 tortills into strips.
4. heat 2/3 c oil in a large skillet.
5. working in batches add strips to oil, toss until golden, remove to paper towels to drain.
6. add whole tortillas one at a time, fry until crisp, remove.
7. add chile strips fry 1 minute, remove and drain.
8. combine tomatoes and next 5 ingredients in a stockpot.
9. crumble in the whole tortillas and chiles, bring to boil and simmer for 10 minutes.
10. add 1 c chicken stock, remove from heat and blend with immersion blender (or pour in batches into blender) add remaining 3 c chicken stock and simmer for 10 minutes for flavors to blend.
11. season with salt& pepper to taste serve garnished with tortilla strips, cheese, avocado and sour cream.

chiles, chiles, corn tortillas, corn oil, tomatoes, water, onion, garlic, cilantro, baking soda, chicken stock, queso fresco, avocado, sour cream

Taken from www.food.com/recipe/tortilla-soup-59104 (may not work)