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Rick Bayless' Chilied Tortilla Soup With Shredded Chard

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Rick Bayless' Chilied Tortilla Soup With Shredded Chard

Ingredients

  • 4 to 6 corn tortillas, preferably stale store-bought ones
  • 1/3 cup plus 1 tablespoon vegetable oil
  • 4 to 5 medium (about 1 1/2 ounces total) dried pasilla chiles, stemmed and seeded
  • 2 garlic cloves, unpeeled
  • 1 medium-large round ripe tomato (drained canned tomatoes can be substituted -- see note)
  • 1 medium white onion, sliced 1/8 thick
  • 6 cups good broth, preferably chicken
  • salt, about 1/2 teaspoon, depending on saltiness of broth
  • 2 cups (8 ounces) shredded mexican chihuahua cheese, or other melting cheese such as brick or monterey jack
  • 1 large lime, cut into 6 wedges
  • 4 cups loosely packed, thinly sliced (preferably red) chard leaves (you’ll need about 2/3 of a 12-ounce bunch)
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Published 2014-09-09 12:22:21 (2 years ago).

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