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The origins of this soup are definitely Mexican, but like many national dishes regional variations abound. Some recipes include beans, cilantro, chicken and/or even mint. I took that lead and made some of my own changes - mostly to reduce the cooking time. I used fire-roasted canned tomatoes instead of roasting my own (it's a bit early for fresh tomatoes besides), and I dropped frying my own tortilla strips in favor of crushed tostadas (I know, genius, right?!).

The tomato and avocado pump up the nutrition making it "high in" Vitamins A and C, Potassium and Monounsaturated Fat. Also, I used dried poblano peppers (labeled pasilla or ancho) because they won't set you on fire. For a vegan soup, simply omit the cream. Hurry up and try this before it's too hot for soup!

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Tortilla Soup

June 4, 2014

30 min or less active, 60 min or less total, appetizer, fall, gluten-free, main, side, soup, spring, summer, vegan, winter

The origins of this soup are definitely Mexican, but like many national dishes regional variations abound. Some recipes include beans, cilantro, chicken and/or even mint. I took that lead and made some of my own changes - mostly to reduce the cooking time. I used fire-roasted canned tomatoes instead of roasting my own (it's a bit early for fresh tomatoes besides), and I dropped frying my own tortilla strips in favor of crushed tostadas (I know, genius, right?!).

The tomato and avocado pump up the nutrition making it "high in" Vitamins A and C, Potassium and Monounsaturated Fat. Also, I used dried poblano peppers (labeled pasilla or ancho) because they won't set you on fire. For a vegan soup, simply omit the cream. Hurry up and try this before it's too hot for soup!

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Information

Servings: 6
Time: Less than 30 minutes active; About 60 minutes total
Price: About $18.50 total; $3.10 per serving
Nutrition (per serving):
Calories: 258.8
Protein: 5.2g
Fat: 17.7g
Saturated fat: 4.9g
Carbohydrates: 22.9g
Fiber: 2.2g
Sodium: 564.7mg
Cholesterol: 5.3mg
High In:
Good Source:
Low In:

Ingredients

  • 2-3 pasilla/ancho chiles
  • 28 oz can fire-roasted tomatoes, crushed/diced
  • 4 garlic cloves
  • 2 quarts vegetable stock, divided
  • 1 Tbsp EVOO
  • 1 medium white onion, diced
  • 1 Tbsp dried oregano
  • 1/2 tsp ground cumin
  • 6 Tbsp Mexican crema or sour cream
  • 3 tostadas, broken up
  • 2 ripe avocados, sliced

Preparation

  1. Cut open and remove the seeds and stem from the peppers. Toast for one minute on each side in a dry skillet over medium heat. Remove and coarsely chop.
  2. In a food processor, add chiles, tomatoes, garlic and 2 cups stock. Puree until smooth.
  3. In a soup pot, heat EVOO over medium-low heat. Add onion and sauté until golden, about 5 minutes. Add the puree along with the oregano and cumin. Reduce 10 minutes.
  4. Turn heat to medium and add the remaining stock. Bring to a boil, then turn back to medium-low to simmer 30 minutes.
  5. Divide the soup among the bowls and garnish with 1 Tbsp crema, broken tostadas and avocado slices.

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