Preheat an oven to 350 degrees F.
Place the tomatoes, jalapenos, garlic, onions
, and green chiles
onto a sheet pan
sheet and then drizzle
with olive oil. Place the sheet tray into the preheated oven and roast
until they turn golden brown, about 15 to 20 minutes. Remove from the oven and set aside.
Into a large stockpot add the chicken stock
, plum tomatoes
, and roasted veggies and cook over medium heat for two minutes. Add cumin, paprika, granulated garlic, and tortilla chips
and then simmer
for 10 minutes. *Remove stock pot from the flame and pour the contents into a blender
. Puree the mixture, starting on low and then increase speed to high, until well combined. Work in batches if all the liquid does not fit into your blender. Season with salt and freshly ground black pepper. Return the pureed soup
to a clean pot and simmer to keep warm until you're ready to serve. Garnish
with tortilla strips, cotija
cheese, and cilantro
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor
and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse
a few times then process on high speed until smooth.