Preparation:
**I used 2 tbsp of "hot" New Mexico powder and my husband
thought it was too spicy**YMMV**
optional: jack cheese, corn, fried tortilla strips, other veggies
Place onions, 1 cup broth, cumin, coriander, and oregano in 5 or 6
quart pot. Cook on med-high heat until liquid evaporates (recipe
originally calls for this to be cooked covered, but I just left the
lid off). (Should take 20-30 minutes.) Turn heat to high and
continue cooking, stirring often, until onions turn caramel-colored.
(Should take 15 minutes or so.) Be sure to scrape the bottom of
the pot when stirring. Add chili powder. Mix the flour with one cup
of the broth thoroughly and add to pot. Add rest of broth. Bring to
boil and turn down heat. Let simmer for about 15 minutes to blend
flavors. During the simmering, you can add vegetables if you'd like
(I added corn). When you serve the soup, you can top it with shredded
cheese and fried tortilla strips (to make tortilla strips, cut
tortillas into thin strips and fry in oil until crisp). I omitted the
cheese and fried tortilla to keep the soup lower in fat, and served it
with good bread |
