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A bowl of creamy vegetarian tortilla soup garnished with lime wedges, avocados and tortilla strips.
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Tortilla Soup with Roasted Poblanos

Rich and creamy with chunky roasted poblanos, this Healthy Tortilla Soup is a hearty soup to warm up with. Share with a side of guacamole or sliced avocado, plenty of cilantro, crunchy tortilla strips or soft tortillas. This recipe is freezer friendly, vegetarian, vegan and gluten free.
*Note there is some overlap in prep in cook time.
Course Dinner, Lunch
Cuisine American, Mexican, Vegan, Vegetarian
Keyword Creamy Tortilla Soup, Healthy Tortilla Soup, Vegan Tortilla Soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 5 -6 Servings
Calories 196kcal
Author Traci York | Vanilla And Bean

Ingredients

  • 6 (385 grams) Poblano Peppers
  • 3 tablespoons Vegetable Oil I like coconut or olive oil
  • 4, 6 inch Corn Tortillas cut into 1 inch strips
  • 2 Cloves Garlic minced, about 2 teaspoons
  • 1/4 cup (50 grams) White Onion diced small, about 1/4 of an onion
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Sea Salt + more to taste
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Chipotle Chili Powder or more chili powder
  • 1 tablespoon Pickled Jalapeño Pepper minced (for intense heat - optional)
  • 2 cups (300 grams) Sweet Corn divided. fresh, about two ears or frozen thawed
  • 28 ounce (793 grams) Can of Fire Roasted Diced Tomatoes
  • 3 tablespoons Tomato Paste
  • 4 cups (885 grams) Vegetable Broth
  • Fresh Lime

For Garnish and/or Serve With:

  • Fried corn tortilla strips (*see note for homemade) or tortilla chips, jalapeño peppers, fresh cilantro, lime wedges, avocados

Instructions

Roast the Poblanos:

  • Set one oven rack to the top of the oven and preheat oven to broil.
    Arrange the poblanos evenly on a baking sheet.
    Place the poblanos on the top rack. Using tongs, turn the poblanos about every 2 - 3 minutes for a total of about 9 - 12 minutes, or until they're nice and charred (blistered) on each side.
    Remove from oven and transfer the peppers to a covered bowl to steam for about 10 minutes (this makes them easier to peel). The peppers will be soft at this point.
    Peel the skins off the peppers, working the seeds and ribs out with a little bit of running water (this helps them cool as well).
    Cut into strips, then into bite size pieces. Set aside.

Make the Soup:

  • In a 4 quart soup pot or Dutch oven add the oil on medium heat. When oil is shimmering, add the cut tortilla pieces to the hot oil. Stir frequently on medium high until strips are crisp, about 8-10 minutes (a bit of sticking here is ok).
  • To the tortilla strips add the minced garlic, onion and optional jalapeño pepper. Saute' for about 2 minutes on medium, stirring frequently.
  • To the tortilla mixture sprinkle in the cumin, chili powders and salt. Add half the corn, tomatoes, tomato paste, and veggie broth.. Bring to a simmer, stir and simmer for five minutes.
  • Remove from the heat and using an immersion blender (or blender), blend until soup is smooth and creamy.
  • Return to heat on low, stir in the remaining corn and poblano peppers. Warm through, about 5-8 minutes on low. (**see note about adding black beans if desired). Squeeze half a lime juice into the soup, stir and taste for salt adjustment.

To Share:

  • Share tortilla soup with your favorite toppings such as lime wedges, tortilla strips* see note for homemade or tortilla chips, avocado, sour cream, grated cheddar and/or cilantro.

To Store:

  • Store up to three days in the refrigerator or allow to cool completely before freezing. To thaw, place in refrigerator overnight and reheat for about 10 minutes stove top on low heat.

Notes

*To DIY homemade thin and crispy tortilla strips for serving, heat 3 tablespoons of vegetable oil in a non stick or cast iron skillet until it shimmers. Add thinly cut strips of corn tortillas (from about four corn tortillas) and pan fry for about 8-10 minutes on medium heat or until the tortilla strips are golden and crisp. Adjust heat up or down as needed. Transfer to a paper towel lined plate and sprinkle with salt. 
**To stretch this recipe further and for a bit of added protein and texture, add a can of cooked black beans (rinsed and drained) right after adding the cooked poblanos. 
Adapted from Sedona Tortilla Soup recipe by California Pizza Kitchen.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 42g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1594mg | Potassium: 563mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2036IU | Vitamin C: 124mg | Calcium: 98mg | Iron: 3mg