Oaxacan Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium yellow onion, chopped5 corn tortillas, medium 6"5 tablespoons vegetable oil6 cloves garlic, pressed or finely minced2 poblano chiles, roasted, peeled, seeded, and diced1 jalapeño chile, seeded, and diced2 tablespoons chopped fresh cilantro1 tablespoon ground cumin1 teaspoon freshly ground black pepper, toasted10 cups vegetable stock (chef Meg's recipe) 1 can (14 1/2 ounces) diced tomatoes, undrained1 1/2 teaspoons chili powder1 1/2 teaspoons salt2 bay leavesPossible Garnishes: 1 avocado, peeled, pitted, and diced1 cup grated mexican Cheese 3/4 cup chopped, seeded plum tomatoes, diced1/4 cup chopped fresh cilantro 1/2 cup sour cream
Purée the chopped onion in a food processor or blender until smooth. Cut 3 of the tortillas into 1/4-inch dice.
Heat 3 tablespoons of the oil in a large saucepan over medium heat. Stir in the garlic and cook for a few seconds. Add the diced tortillas, stir to evenly coat, and cook for about 5 minutes, or until they begin to crisp. Stir in the onion purée, poblanos, jalapeño, cilantro, cumin, pepper, and bay leaves. Constantly stirring,cook until the chiles and spices are aromatic, 3 to 4 minutes.
Add the vegetable stock and diced tomatoes and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for 30 minutes. Stir in the chili powder and salt, and simmer for 10 minutes longer. Remove and discard the bay leaves.
Cut the remaining 3 tortillas into 1/4-inch strips. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the tortilla strips and cook, stirring often, for about 5 minutes, until lightly toasted and aromatic. Drain on paper towels.
To serve, ladle the soup into individual warmed bowls. Garnish with the crisp tortilla strips, avocado, cheese, chopped tomatoes, cilantro, and dollops of sour cream.
Serving Size: 4-2 cup servings
Heat 3 tablespoons of the oil in a large saucepan over medium heat. Stir in the garlic and cook for a few seconds. Add the diced tortillas, stir to evenly coat, and cook for about 5 minutes, or until they begin to crisp. Stir in the onion purée, poblanos, jalapeño, cilantro, cumin, pepper, and bay leaves. Constantly stirring,cook until the chiles and spices are aromatic, 3 to 4 minutes.
Add the vegetable stock and diced tomatoes and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for 30 minutes. Stir in the chili powder and salt, and simmer for 10 minutes longer. Remove and discard the bay leaves.
Cut the remaining 3 tortillas into 1/4-inch strips. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the tortilla strips and cook, stirring often, for about 5 minutes, until lightly toasted and aromatic. Drain on paper towels.
To serve, ladle the soup into individual warmed bowls. Garnish with the crisp tortilla strips, avocado, cheese, chopped tomatoes, cilantro, and dollops of sour cream.
Serving Size: 4-2 cup servings
Nutritional Info Amount Per Serving
- Calories: 241.3
- Total Fat: 18.3 g
- Cholesterol: 13.8 mg
- Sodium: 332.9 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 4.2 g
- Protein: 6.3 g
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