Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

Burris, Ken

Provided by: EatingWell

1 hr 30 mins total 1 hr prep 208 calories/serving Full Screen

Servings

“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a vegetarian version of the classic soup, usually made with chicken. Earthy dark pasilla chile flavors the soul-satisfying broth. (Recipe adapted from Rick Bayless.)

Ingredients

• 3 large dried pasilla (negro), ancho or New Mexico chiles (see Note)
• 1 15-ounce can diced tomatoes, preferably fire-roasted
• 2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided
• 1 medium white onion, sliced 1/4 inch thick
• 3 cloves garlic, peeled
• 4 cups vegetable broth or “no-chicken” broth
• 4 cups water
• 1 large sprig epazote
• 1 14-ounce package extra-firm tofu
• 4 cups chopped chard, spinach or kale leaves
• 1/4 1/2 teaspoon salt
• 1 ripe large avocado, cut into 1/4-inch cubes
• 2 cups roughly broken tortilla chips
• 3/4 cup shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild Cheddar (optional)
• 1 large lime, cut into 6 wedges

Directions

• 1. Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (Alternatively, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.)
• 2. When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (A food processor will work, though it won’t completely puree the chiles.)
• 3. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture. Process until smooth.
• 4. Return the pot to medium heat. When quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add broth, water and epazote (if using). Bring to a boil, then adjust heat to maintain a simmer.
• 5. Drain tofu, rinse and pat dry; cut into 1/2- to 3/4-inch cubes. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total. Add the tofu to the soup and simmer for 30 minutes.
• 6. Add chard (or spinach or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes, depending on the type of greens.
• 7. Ladle the soup into 8 soup bowls. Divide avocado, tortilla chips and cheese (if using) among the bowls. Serve warm, with lime wedges.
• Ingredient Notes: Pasilla chiles, sometimes called negro chiles, are medium-hot dried peppers with a flavor that defines tortilla soup in central Mexico. Find them and other dried chiles in the produce section of large supermarkets or online at melissas.com.
• Epazote, an herb used in Mexican cooking, has a pungent, distinctive flavor unlike any other herb. Look for it fresh at farmers’ markets or find it dried at Latin markets or online from melissas.com.

• Filed under:
• Cheese,
• Vegetable,
• Tofu,
• Tomato,
• Mexican,
• Blender,
• Low Carb,
• Low Cholesterol,
• Low Fat,
• Vegetarian,
• Diabetic,
• Gluten Free,
• High Fiber,
• Healthy,
• Main Dish,
• Dinner,
• Soup,
• Lunch,
• Fall,
• Spring,
• Winter,
• Super Bowl

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