1-16 oz container of Estolia’s Roasted Chile Verde Sauce
2 fresh chiles (use Anaheim, Poblano, or Pasilla)
2 tbl of safflower, sunflower, or grapeseed oil
¼ of a grated white onion
¼ tsp of Mexican oregano
¼ tsp of thyme
4 bags of prewashed baby spinach equaling 6 cups
5 cups of chicken broth (homemade preferably)
¾ cup of crema (substitute with heavy whipping cream)
½ cup of safflower, sunflower, or grapeseed oil , for frying
6-8 dried out corn tortillas (stale preferably, sliced into strips)
fresh cilantro or epazote for garnish
Salt to taste
Get a plastic bag and line with wet paper towels.
Roast chiles over flame either on stove or grill; you can also use broiler. Turn frequently until the chile is blackened all over. As the chiles are cooked place in between the paper towels to steam, this will help in the peeling process. Peel chiles remove seeds and devein. Pull apart chile into strips (rajas). Set aside.
In a heavy pot add 2 tablespoons of oil sauté onion until browned NOT BURNT similar to a grilled crunchy onion. Add herbs and chile rajas heat through and add Estolia’s Roasted Chile Verd sauce. Add broth to sauce and spinach. Cook until thickened add to blender and purify. Push through strainer and return to pot and heat. Add remaining broth and whipping cream until thick-cook on medium-low.
Fry tortillas strips while soup is simmering. Serve soup with tortilla strips and garnish with cilantro or epazote.
Variations: add cooked shredded chicken and/or a little roasted corn for another delicious treat!