Light & Tangy Tortilla Soup

Prep Time

5 min

Cook Time

35-40 min

Servings

4

A wholesome dish with festive flavors.


Ingredients

  • 2 dried poblano (ancho) chiles
  • 2 cloves garlic, smashed
  • 3 sprigs cilantro
  • 1 tablespoon olive oil
  • 2 green chiles, chopped
  • 1 red bell pepper, chopped
  • 1 cup frozen, shelled edamame
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon olive oil
  • 1 28-ounce can fire-roasted whole tomatoes
  • 1 onion, chopped

Directions

Step 1

Crush poblano chiles, garlic, and cilantro with a mortar and pestle (or food processor or stone) to form a paste.

Step 2

Heat olive oil in a stockpot on medium-low. Add paste and cook for 2 minutes until fragrant, stirring often. Stir in green chiles, bell pepper, and edamame and cook for 3 minutes.

Step 3

Add broth and bring to a boil on high (approximately 10 minutes). Reduce heat and simmer, covered, for 20-25 minutes. Remove from heat.

Step 4

In a non-stick pan, sauté tomatoes and onion in olive oil until just warmed. Pour soup into bowls and top with tomato-onion mixture and garnishes, if using.

Step 5

Optional garnishes: 2 corn tortillas, cut into thin strips and toasted,1 lime, cut into wedges, or Greek yogurt

Step 6

Handy Hint: Some like it spicy. Kick up the heat with a dash or more of your favorite hot sauce for a hit of appetite-curbing capsaicin.


Nutritional Information

Calories 247.2
Fat 8.3 g
Saturated fat 0.8 g
Polyunsaturated fat 1.5 g
Monounsaturated fat 3.4 g
Cholesterol 0 mg
Sodium 191.9 mg
Fiber 10.7 g
Protein 8.9 g


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