(makes about 3 bowls).
You can cut corners and make it faster, but the flavor is better if you give the chilies the full 15min soak and the soup the full 20min simmer.
• 1/2 white onion, chopped
• 1 Tbsp olive oil
• 1 guajillo and 1 ancho chili, seeded and de-stemmed
• 1 can chopped tomatoes salsa-style (or normal ones plus some salsa)
• 4 c chicken / veg stock
• 1/4 tsp oregano
Stir-fry onions in oil until soft. Meanwhile, in a pan on medium heat, toast chilies by pressing flat with a spatula on each side until they soften up a little bit (I wait until they get toasted-looking). Microwave or heat up some boiling water, enough to cover the chilies. Let them soak, completely covered by water (put a lid on top), until softened, 15-25 min. Dump everything but the chilies into a food processor or blender, slowly adding in chilies to taste. Dump the whole mix in a pot, boil, then simmer for 20min.
Pour in bowl over tortilla chips. Optional toppings: guacamole, shredded cheese, olives. ** In case you’re thinking I can’t count, I didn’t count the olive oil as an “ingredient” since it’s there just to help the onions along…
Adapted from this