Arrange tomatoes, cut sides down, on a foil-lined baking sheet. Cut chiles in half lengthwise; discard seeds and membranes. Place chiles, skin sides up, on baking sheet; flatten with hand. Broil 15 minutes or until blackened. Remove from oven; let stand 15 minutes. Peel tomatoes and chiles; place in a small bowl. Place onion and garlic on baking sheet; lightly coat with cooking spray. Broil 20 minutes or until browned, turning after 10 minutes. Add onion and garlic to tomatoes in bowl. Discard foil.
Arrange tortilla strips in a single layer on a baking sheet; coat with cooking spray. Broil 9 minutes or until lightly browned, stirring occasionally.
Place tomatoes, chiles, onion, and garlic in a food processor. Process 1 minute or until blended. Spoon tomato mixture into a large saucepan; cook over medium heat 2 minutes, stirring constantly. Reduce heat to low; cook 6 minutes, stirring occasionally. Stir in cilantro and the next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Ladle 1 cup soup into each of 8 bowls; top each serving with about 6 tortilla strips, 1 tablespoon avocado, 1 tablespoon queso fresco, and 1 cilantro sprig.
Outstanding.....but I did make changes. I used romas, 1 can diced tomato, 6 garlic cloves, sliced red onions,2 tsps pepper flakes, 4 cans chick broth, cilantro, 4 cups cooked black and northern beans and 1 1/2 cups diced roasted pork from last nites dinner. I like to use up ingredients that I have on hand in recipes that inspire me. Delicious and I think anybody can improvise on this one by adding a few ingredients that would give it more texture and color. Zucchini would be good in this too. The overall broth is so good! This is added to my recipe file.
This is a wonderful brothy tomato soup. It has great depth of flavor because of the roasted veggies. My onions & garlic got a bit too burned -- they either need to be farther away from the heat source or broil for less time. The toppings add heartiness.
Loved this! The roasted veggies give it a wonderful, complex flavor. I added some pre-cooked grilled chicken strips while simmering because I did this as a light main course, but otherwise I made no changes. Highly recommended.
This soup has so much flavor from the roasted vegetables. That said, it is not very filling as a main course. I added pieces of grilled chicken, sliced onions, and chopped tomatoes to make the dish more hearty. I'll make this again but with my additions.
this was an excellent recipe. i used a rotisserie chicken from the store, shredded the meat then made my own broth from the carcass. i also roasted red peppers with the tomatoes and roasted zucchini to cut up and add to the soup. i can't wait to make this again.
This was excellent! It did take some time to roast all the veggies, so I don't know if it's a good weeknight meal. But worth the effort if you have the time. I love spicy food and I thought 2 Anaheim peppers were a bit much- especially for the leftovers after the flavors had more time to sit. I added a splash of lime juice to each serving, but didn't change anything else. Great meal for a cold winter evening.
This was fabulous! I added 2 cans instead of 3 for chicken broth as I didn't want to thin the flavor or texture. Initially I started with only 1 anaheim chile, but decided it needed the second one. Everyone in our cooking group loved it and the tortilla chips added a nice crunch. Definitely putting it in the rotation.
This soup was awesome, great flavor from the roasting of vegetables.
Changes I made:
added 3 chicken breasts as I like some protein in my soup; burned my veggies when roasting so I had to redo the garlic and peppers for less time, next time I will broil on LOW; used one jalapeno instead of recommended; used extra cilantro; added two green onions to the blender with tomato mixture.
I will make this again and again!
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