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!
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!
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
- 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.
- In a food processor, add chiles, tomatoes, garlic and 2 cups stock. Puree until smooth.
- 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.
- Turn heat to medium and add the remaining stock. Bring to a boil, then turn back to medium-low to simmer 30 minutes.
- Divide the soup among the bowls and garnish with 1 Tbsp crema, broken tostadas and avocado slices.
