from Jennifer Rich
1 or 2 dried ancho chilies These are smokey in flavor, not hot.
1/4 c evoo
1 large onion chopped
1 green pepper chopped
3 cloves garlic minced
4 c vegetable stock
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 tomatoes chopped
2 Tablespoon fresh cilantro chopped
1 Tablespoon fresh parsley chopped
Tortillas avocado thickly grated cheese Something like: Monterey Jack, cheddar, Mex blend.
Stem & remove seeds from ancho pepper. Soften ancho pepper by simmering in water to cover pepper. Chop pepper, set aside. Add peppery water to veg stock In sauce pan, saute onion, green pepper & garlic in oil til tender. Add garlic last. Add stock, cumin & blk pepper to above. Bring to a boil then cover & simmer 20 minutes. Stir in ancho chili & tomatoes. Simmer 10 minutes Add cilantro & parsley. To serve, place tortilla pieces in bowl. Add soup. Top with avo pieces & cheese.
This is a cheap, easy & hearty cold weather soup. If you can’t find anchos at Hannaford, Lois’s has them.