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Cook Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 servings, 1 generous cup eachJump to Nutrition Facts
Cook Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 servings, 1 generous cup each
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:8 servings, 1 generous cup each
Yield:
8 servings, 1 generous cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3largedried pasilla (negro), anchoorNew Mexico chiles (see Note)115-ounce candiced tomatoes, preferably fire-roasted2tablespoonsplus2teaspoonscanola oilorextra-virgin olive oil, divided1mediumwhite onion, sliced 1/4 inch thick3clovesgarlic, peeled4cupsvegetable brothor“no-chicken” broth4cupswater1large sprigepazote(optional; see Note)114-ounce packageextra-firm tofu4cupschopped chard,spinachorkale leaves1/4-1/2teaspoonsalt1ripe largeavocado, cut into 1/4-inch cubes2cupsroughly broken tortilla chips¾cupshredded Mexican melting cheese, such asChihuahuaorasadero, orMonterey Jackormild Cheddar(optional)1largelime, cut into 6 wedges
Cook Mode(Keep screen awake)
Ingredients
3largedried pasilla (negro), anchoorNew Mexico chiles (see Note)
115-ounce candiced tomatoes, preferably fire-roasted
2tablespoonsplus2teaspoonscanola oilorextra-virgin olive oil, divided
1mediumwhite onion, sliced 1/4 inch thick
3clovesgarlic, peeled
4cupsvegetable brothor“no-chicken” broth
4cupswater
1large sprigepazote(optional; see Note)
114-ounce packageextra-firm tofu
4cupschopped chard,spinachorkale leaves
1/4-1/2teaspoonsalt
1ripe largeavocado, cut into 1/4-inch cubes
2cupsroughly broken tortilla chips
¾cupshredded Mexican melting cheese, such asChihuahuaorasadero, orMonterey Jackormild Cheddar(optional)
1largelime, cut into 6 wedges
Directions
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.
Tips
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.
Originally appeared: EatingWell Soups Special Issue April 2016
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Nutrition Facts(per serving)209Calories14gFat18gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
