Sort ingredients
bubblez989
QR Code
Listen
Pdf
Fill a small pot with the water and heat it to a boil, on your stove.
Add the dried Ancho chili peppers to the water and cook until soft.
Save ⅓ cup of the reconstituting water and place it into a large pot over medium heat.
Add the onions and garlic in, and saute until the onions are clear.
Puree the ancho peppers, whole-peeled tomatoes, and tomato paste together, in a blender until completely smooth.
Add the corn and black beans to the sauteed onions, and cook until the corn is no longer frozen.
Pour the tomato mixture into the pot and bring to a simmer.
Stir in the chili powder, cumin, cocoa, cayenne and salt.
Then fold in the spinach.
Cook the soup until the spinach has become limp and has reduced in size.
Add the tortilla strips to the soup approx. 10 minutes before serving.
For the sauce, puree the tomatillos, avocado, cilantro, lime juice and garlic salt together until very smooth.
You can either place a dollop of it on top of each bowl of soup, or put it in a squirt bottle for design making.
Toast the tortilla strips in an oven or toaster oven until crispy and slightly golden.
Garnish each bowl with a couple of pieces of toasted tortilla strips, a few leaves of cilantro, and a lime wedge.