Shortcut Tortilla Soup
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2fresh chiles, preferably pasilla
- 1½pounds tomatoes, each cut in half
- 2tablespoons neutral oil, like grapeseed or corn
- 3cloves garlic, sliced
- 1large onion, sliced
- Salt and freshly ground pepper
- Pinch dried oregano
- 4cups any stock or water
- 1 to 2cups tortilla chips
- 1cup fresh cilantro leaves, chopped, optional
- 1ripe avocado, peeled and sliced, optional
- 1 or 2radishes, thinly sliced, optional
- 1lime, juiced, plus one cut into wedges
Nutritional analysis per serving (6 servings)
236 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 8 grams protein; 860 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler. Arrange chilies and tomatoes in a single layer on a rimmed baking sheet and place a few inches away from broiling element. Cook until charred on one side, then flip them with tongs and char other side, about 5 to 8 minutes total. When cool, skin, stem and seed chilies, then chop them.
- Step 2
Put oil in a large saucepan over medium heat; a minute later add garlic and onion and cook, stirring occasionally, until golden and softened, about 10 minutes. Add tomatoes and chilies, crushing tomatoes with back of a wooden spoon. Season with salt, pepper and a pinch of oregano; add stock or water and adjust heat so mixture simmers gently. Cook for 20 to 30 minutes, crushing tomatoes from time to time. (You can prepare soup up to this point in advance. Let it sit for a few hours, or cover and refrigerate for up to a day before reheating and finishing.)
- Step 3
Stir in tortilla chips and simmer another three to five minutes. Season to taste with lime juice, salt and pepper, then garnish if desired and serve with lime wedges.
Private Notes
Comments
Hi, Jay -- In the US, producers and grocers often describe the poblano as pasilla chiles.
Great, easy recipe, though the mention of fresh pasillas was very confusing to me since pasillas are dried chilaca peppers. (I’m guessing the recipe writer meant poblanos as another commenter mentioned.) I used one jalapeño, and that was spicy enough to give this soup some back heat, though it didn’t make an overly spicy soup. To make this soup a main dish, we topped it with some shredded chicken and sliced avocado.
Aren't pasillas dried chiles?
It tastes better than I thought! I followed someone else's suggestion to pulse the veggies in the food processor and I added a jalapeno under the broiler with the other peppers and tomatoes, and there's plenty of heat. I agree with other comments that some shredded chicken would be nice. I'd make it again--it's pretty simple.
I following the recipe and used poblano peppers and ripe plum tomatoes. I charred the poblanos on the grill and roasted the tomatoes in the oven on a sheet pan. What bothered me was the tomatoes didn't break down well when I tried to crush them in the pot. I ended up straining the onion, poblano peppers and tomatoes and quickly pulsing them in the blender. Then I returned it to the broth. WOW! The soup became thicker and looked beautiful! I used all the toppings when served...Excellent!!
I also added shredded chicken - was perfect!
This recipe was so easy and delicious. I will definitely make this again. I made a few modifications: I doubled the recipe and added one 25oz can of hominey. I also chopped the radish greens and added them when I added the tortilla.