Vegetarian Tortilla Soup

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Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Soup
Cuisine: Mexican
Keyword: avocado, chiles, extra firm tofu, tortilla chips, vegetable broth
Servings: 8

Ingredients

  • 3 large pasilla dried negro, ancho or New Mexico chiles
  • 15 ounce diced tomatoes can preferably fire-roasted
  • 2 tablespoons canola oil plus 2 teaspoons divided; or extra-virgin olive oil
  • 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 sprig epazote optional
  • 14- ounce extra-firm tofu
  • 4 cups chard spinach or kale leaves chopped
  • 1/4-1/2 teaspoon salt
  • 1 large avocado ripe cut into 1/4-inch cubes
  • 2 cups tortilla chips roughly broken
  • 3/4 cup Mexican cheese shredded melting cheesesuch as Chihuahua or asadero, or Monterey Jack or mild Cheddar (optional)
  • 1 large lime cut into 6 wedges

Instructions

  • 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.)
  • 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.)
  • 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.
  • 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.
  • 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.
  • 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.
  • Ladle the soup into 8 soup bowls. Divide avocado, tortilla chips and cheese (if using) among the bowls. Serve warm, with lime wedges.

Notes

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.
Times are approximate
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Vegetarian Tortilla Soup
Amount per Serving
Calories
313
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
7
g
Cholesterol
 
10
mg
3
%
Sodium
 
865
mg
38
%
Potassium
 
442
mg
13
%
Carbohydrates
 
32
g
11
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
10
g
20
%
Vitamin A
 
2616
mcg
291
%
Vitamin C
 
13
mg
16
%
Calcium
 
167
mg
17
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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