Soup/Tortilla Soup
| A: | 1 guajillo chile, dried, seeded and roasted |
| 1 ancho chile, dried, seeded and roasted | |
| B: | 2C water, boiling |
| C: | 2T canola oil |
| 1 onion, chopped fine | |
| 5c garlic | |
| 1 jalapeno pepper, minced | |
| 1t salt | |
| 1t pepper | |
| D: | 3C water |
| E: | 28oz tomatoes, diced, whole or sauce |
| 1 chipotle pepper, in adobo, chopped | |
| 2T vegetable bouillon paste, chicken or beef alternate | |
| 2C corn, frozen | |
| F: | Tortilla chips, fried corn tortillas |
| 1 avocado, sliced | |
| 1. | Roast (A) in iron pan for few minutes, transfer to a bowl and submerge in (B). Allow to soak at least 10 minutes. |
| 2. | Saute (C) in pan until onion is translucent. |
| 3. | Process (A) (B) and add to large pot. Add (C) to pot, then use (D) to deglaze any bits in pan, before adding to pot. |
| 4. | Add (E) to pot, bring to near boil and simmer 20 minutes. |
| 5. | Serve topped with (F). |
Servings: 6