Tortilla Soup

Name: Tortilla Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 Cups, 6 serving(s)
Ingredients: 1 tablespoon vegetable oil; 1/2 cup red onion, minced; 1/2 cup poblano pepper, diced into half-inch pieces; 3 cups vegetable broth; 2 corn tortillas; 1 tablespoon fresh garlic, minced; 2 teaspoons jalapenos, seeds and ribs removed; 1/2 teaspoon cumin, ground; 1/2 teaspoon chili powder, ground; 2 cups fire-roasted tomatoes, diced; 1/2 cup tomatoes, crushed; 2 teaspoons kosher salt (to taste)

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Recipe by QdobaMexGrill

Tortilla soup has become a staple for Tex Mex restaurants. It is a great way to begin a meal, or to serve as a main dish with the addition of rice and meat. The tortilla soup at Qdoba has earned a reputation for being a perfect fit for a Craft 2 combination, the foundation of our Mexican Gumbo, or as a belly-warming midday meal.

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READY IN: 35mins

SERVES: 6

YIELD: 6 Cups

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon vegetable oil
¹⁄₂

cup red onion, minced
¹⁄₂

cup poblano pepper, diced into half-inch pieces
3

cups vegetable broth
2

corn tortillas
1

tablespoon fresh garlic, minced
2

teaspoons jalapenos, seeds and ribs removed
¹⁄₂

teaspoon cumin, ground
¹⁄₂

teaspoon chili powder, ground
2

cups fire-roasted tomatoes, diced
¹⁄₂

cup tomatoes, crushed
2

teaspoons 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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