Tortilla Soup
Comforting and versatile, tortilla soup makes for a perfect light meal any day of the week.
Ingredients
- 2-3 tablespoons olive oil
- 1 white onion, diced
- 5 cloves garlic, smashed
- 2 pasilla negra chiles, roughly chopped
- 2 roasted poblano peppers, skin and seeds removed, roughly chopped
- ½ teaspoon Mexican oregano (do not substitute regular oregano!)
- 1 can (14 ounces or 400g) fire-roasted tomatoes
- 3 cups (700mL) chicken stock (vegetable stock may be substituted)
- 2 corn tortillas, toasted and roughly chopped
Step by Step Instructions
Step 1
- In a large, heavy stockpot, heat the olive oil until moderately hot.Add the diced onion, smashed garlic, and dried chiles. One of the nice things about this soup is that it is puréed, so you don’t have to worry about chopping your ingredients evenly!Allow the ingredients to sauté over medium heat for 5-7 minutes (you want to develop depth of flavor, but do not allow the ingredients to burn).
Step 2
- Add the roasted chiles, Mexican oregano and fire-roasted tomatoes and stir to combine.Do not substitute regular oregano!While the name is similar, Mexican oregano is a completely different ingredient with a completely different flavor profile. If you do not have Mexican oregano, simply omit it.
Step 3
- Add the broth, and simmer for 20-30 minutes to continue developing flavor.
Step 4
- Carefully transfer the contents of the pot to a high-powered blender, such as a Vitamix. Add the tortillas, and blend at a high speed until smooth.
Step 5
- Return to the pot and hold on a low simmer until ready to serve. Serve hot with your preferred garnishes—see the post above for ideas!
