Ingredients
1 medium yellow onion, finely chopped
6 corn tortillas
5 tbsp vegetable oil
6 cloves of garlic, pressed
2 poblano chiles, roasted, peeled, seeded and diced (see below)
2 jalapeño peppers, corred, seeded and diced
2 tbsp chopped fresh cilantro
1 tbsp ground cumin
1 tsp black pepper
2 dried bay leaves
4 cups of veggie broth
4 cups of beef stock + 2 tbsp
1 can diced tomatoes (14.5 oz – do not drain)
1 lb beef for stir-fry, thinly sliced and cubed (optional)
1.5 tsp chili powder
1.5 tsp salt
To Garnish
1 avocado
1 cup monterrey jack cheese
1/2 cup chopped vine tomatoes
sour cream
lime wedges
Instructions
1. Puree chopped onion in a food processor until very smooth. While the onion is pureeing, cut half of the tortillas into quarter-inch dice.
2. Heat 3 tbsp of vegetable oil in a large saucepan or dutch oven over medium heat. Stir in the garlic and cook for a few seconds. Add diced tortillas and stir to coat. Continue cooking until the tortillas start to crisp, but before the garlic starts to brown. Decrease heat if necessary. Stir in poblanos, onion puree, jalapeños, cilantro, cumin, pepper and bay leaves. Cook, stirring frequently, 3 to 4 minutes.
3. Add vegetable broth, beef stock and diced tomatoes and bring to boil over medium-hi heat. When mixture begins to boil, reduce heat to medium-low and simmer, covered for 30-45 minutes.
4. Heat 2 tbsp of beef stock in a skillet over medium-high heat. Add beef and brown quickly, 1-2 minutes. Combine beef with simmering mixture.
5. Cut the remaining 3 tortillas into quarter-inch strips. Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add tortillas and cook, stirring frequently until lightly toasted, 4-5 minutes.
6. Serve soup in warm bowls and garnish with tortilla strips, cheese, sour cream, chopped tomatoes and avocado. Serve lime wedges in a bowl for squeezing, if desired.
Tip: Tortilla soup can be made the day before serving for added goodness! It’s like spaghetti – just gets better over 24 hours. If you choose to make early, follow steps 1-4 and leave 5 & 6 for the next day.
Vegetarians: This recipe can be made vegetarian-friendly by substituting veggie broth for beef stock and excluding beef. Trust me… it’s really yummy!
¡Que aproveche!
