- 1 small white onion or a 1-inch-thick slice of a large white onion, peeled
- 4 cloves garlic, unpeeled
- 1 medium dried New Mexico chile, stemmed, seeded, and torn into large pieces
- 6 cups no-salt-added chicken broth, divided
- 2 6 inches corn tortillas
- 1/8 freshly ground black pepper
- 2 1/2 cups tortilla chips, crushed
1. Heat a heavy saute pan on medium-high. Add tomatoes, peeled onion, and unpeeled garlic cloves. Roast, turning frequently, until garlic is soft, about 10 minutes. Remove garlic when soft, but slightly blackened. Peel the garlic and set aside. Add chile and continue to cook for another 2 to 4 minutes. Remove onion and set aside.
2. Continue to cook the tomatoes until charred and blackened, another 5 minutes. Put garlic, chile, onion, tomatoes, tortillas and 2 cups chicken broth in a blender. Process until smooth. Pour into a large saucepan and add the remaining 4 cups broth. Bring the mixture to a boil, reduce the heat and simmer, uncovered, for 20 minutes. Season with salt and pepper, to taste, and sprinkle with crushed tortilla chips.
Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 119, Fat, total (g): 4, chol. (mg): 7, sat. fat (g): 1, carb. (g): 14, Monounsaturated fat (g): 1, Polyunsaturated fat (g): 1, fiber (g): 2, sugar (g): 2, pro. (g): 7, vit. A (IU): 437, vit. C (mg): 9, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 16, Cobalamin (Vit. B12) (µg): , sodium (mg): 369, Potassium (mg): 253, calcium (mg): 30, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.