Tortilla soup with green chile

torilla soup in bowl

It’s gray and cold, there’s snow on the ground— and there’s nothing quite like a bowl of spicy, filling soup to chase away the winter blahs. I first tried tortilla soup at the Frontier in Albuquerque, New Mexico. One spoonful of this soup and I’m thinking of a much warmer, sunnier place.

The soup’s star ingredient is green chile— the spicy peppers that are the defining feature of New Mexican cooking. And honestly, I never liked hot, spicy food until I tried tortilla soup— and now I can’t get enough of that rich, smokey heat.all canned ingreidents green chile

You’ll want to use a vegetable stock or broth with a low salt content. The soup will get enough salt from the tortilla chips and cheese. (You can use vegan cheese or omit it altogether.)

A note: this recipe ain’t made with local ingredients. But you can find genuine El Pinto brand green chile sauce at your local Meijer. I didn’t drain the chile sauce before adding it to the soup.

Ingredients:
2 tablespoons olive oil
1 yellow onion
2-3 bell peppers— red, yellow or orange
2 cloves garlic, minced
1 large can crushed tomatoes
1 jar chopped green chile peppers
32 oz vegetable broth
1 can corn
1 large potato
one cup crushed tortilla chips
1/2 cup shredded cheddar cheese (or vegan cheese) to sprinkle on top
salt and pepper to taste (use the salt sparingly.)veggies in pot

1. Dice up the bell peppers and onions. Cube up the potato.

2. Heat the oil in a large pot over medium heat. Add the peppers, onion and garlic, and cook until the vegetables are tender.

3 Add the broth and potatoes. Bring to a boil.

4. Mix in the tomatoes, corn and chile peppers. Reduce heat to low, and simmer 30 minutes, or until potatoes are tender.

5. Serve the soup over crushed tortilla chips and garnish with shredded cheese.green chile

 

Tortilla soup with green chile

  • Servings: 4-5
  • Difficulty: easy
  • Print

Ingredients
2 tablespoons olive oil
1 yellow onion
2-3 bell peppers— red, yellow or orange
2 cloves garlic, minced
1 large can crushed tomatoes
1 jar chopped green chile peppers
32 oz vegetable broth
1 can corn
1 large potato
one cup crushed tortilla chips
1/2 cup shredded cheddar cheese (or vegan cheese) to sprinkle on top

1. Dice up the bell peppers and onions. Cube up the potato.

2. Heat the oil in a large pot over medium heat. Add the peppers, onion and garlic, and cook until the vegetables are tender.

3 Add the broth and potatoes. Bring to a boil.

4. Mix in the tomatoes, corn and chile peppers. Reduce heat to low, and simmer 30 minutes, or until potatoes are tender.

5. Serve the soup over crushed tortilla chips and garnish with shredded cheese.

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2 responses to “Tortilla soup with green chile

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