Tortilla Soup
photo by Linky
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
6 Cups
- Serves:
- 6
ingredients
- 14.79 ml vegetable oil
- 118.29 ml red onion, minced
- 118.29 ml poblano pepper, diced into half-inch pieces
- 709.77 ml vegetable broth
- 2 corn tortillas
- 14.79 ml fresh garlic, minced
- 9.85 ml jalapenos, seeds and ribs removed
- 2.46 ml cumin, ground
- 2.46 ml chili powder, ground
- 473.18 ml fire-roasted tomatoes, diced
- 118.29 ml tomatoes, crushed
- 9.85 ml kosher salt (to taste)
directions
- In a 2 quart saucepot over medium heat add oil, onions, and poblanos and cook for 5 minutes.
- Add garlic, jalapeno, cumin and chili powder and cook for an additional 5 minutes.
- In blender, place broth and tortillas, and puree until just about smooth.
- Add blended mixture to pot along with fire roasted tomatoes and crushed tomatoes, bring to a boil.
- Reduce heat and let simmer for 15 minutes on medium-low heat. Season to taste and serve with garnish.
- Try out the Qdoba Chefs’ recommended garnishes: 1 tbs. tortilla chips, crushed; 1 tbs. zucchini, diced in ½” pieces; 2 avocados, thinly sliced; 1 tsp fresh cilantro, roughly chopped.
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