• Healthy
• Make-Ahead

Ingredients

1. 3 tablespoons vegetable oil
2. Two 6-inch corn tortillas, chopped
3. 3 garlic cloves
4. 1 medium onion, minced
5. 1 cup canned tomato puree
6. 5 cups chicken stock
7. 1 tablespoon chili powder
8. 1 bay leaf
9. 1/2 tablespoon ground cumin
10. Pinch of cayenne pepper
11. Salt

Directions

1. In a large saucepan, heat the oil. Add the chopped tortillas and garlic and cook over moderately high heat, stirring occasionally, until the tortillas are crisp and the garlic is browned, about 3 minutes.
2. Add the minced onion to the saucepan along with the tomato puree and bring to a boil. Add the stock, chili powder, bay leaf and cumin and bring to a boil. Simmer over low heat until reduced to 1 quart, about 30 minutes. Discard the bay leaf.
3. Working in batches, puree the mixture in a blender. Add a pinch of cayenne and season with salt.

Make Ahead

The broth can be refrigerated for up to 3 days or frozen for 1 month.