Tortilla soup - tomato soup with corn chips

Ingredients:

Tomato soup with corn chips

• 9 fresh medium-sized tomatoes
• 7 fresh jalapeño peppers (remove seeds and membranes)
• 11 cloves of garlic
• 4 medium onions, cut into quarters
• 11 fresh green Anaheim chili peppers (medium hot), seeds and membranes removed
• Olive oil
• 8 cups chicken broth
• 6 cups canned peeled tomatoes in their own juice (chopped or whole)
• 1 tbsp. ground cumin
• 1 tbsp. l. smoked paprika
• 1 tbsp. minced garlic
• 600 g of nachos corn chips

Side dishes for tomato soup

• Salted cotija cheese or any brine cheese like feta cheese
• Coriander leaves, chopped
• Sour cream

Preparation:

1. Preheat oven to 350°F (180°C). Place fresh tomatoes, jalapeños, garlic, onions, and Anaheim green peppers on a baking sheet and drizzle with olive oil. Place the baking sheet in the preheated oven and bake until the vegetables are golden brown, about 15-20 minutes. Remove from the oven and set aside.
2. Pour the chicken broth into a large saucepan, add the canned tomatoes and roasted vegetables, bring to a boil, and cook over medium heat for two minutes. Add the cumin, paprika, crushed garlic, and tortilla chips and simmer for 10 minutes.
3. Remove the pan from the heat and pour the contents into a blender (or use an immersion blender). Blend until smooth, starting on low speed, then increase the speed to high until smooth. Blend in batches if all the liquid doesn't fit into the blender. Season with salt and pepper to taste.
4. Return the pureed soup to a clean saucepan and simmer over low heat. Ladle into bowls and top with tortilla strips, cotija cheese, and cilantro. Serve the tomato pureed soup with sour cream.