Ingredients
10 plum tomatoes, halved lengthwise1 to 2 Anaheim peppers, halved and seeded1/2 cup chopped onion2 garlic cloves, minced1 tablespoon olive oil2 cans (14-1/2 ounces each) chicken broth1 tablespoon minced fresh cilantro2 teaspoons ground cumin1/2 teaspoon sugar1/2 teaspoon salt1/4 teaspoon pepperOil for frying8 corn tortillas (6 inches), cut into 1/4-inch stripsSour cream, optional
Preparation
Place tomatoes cut side down on a broiler pan; broil 3-4 in. from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes.
In a small skillet, saute onion and garlic in oil until tender. Transfer to a blender; add tomatoes and peppers. Cover and process until smooth.
Press mixture through a strainer with a spoon; discard seeds. Place mixture in a large saucepan. Add the broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through.
Meanwhile, heat 1/2 in. of oil in a skillet to 375°. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown; drain on paper towels. Garnish bowls of soup with tortilla strips. Serve with sour cream if desired.
