Light & Tangy Tortilla Soup
A wholesome dish with festive flavors.
- 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
Crush poblano chiles, garlic, and cilantro with a mortar and pestle (or food processor or stone) to form a paste.
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.
Add broth and bring to a boil on high (approximately 10 minutes). Reduce heat and simmer, covered, for 20-25 minutes. Remove from heat.
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.
Optional garnishes: 2 corn tortillas, cut into thin strips and toasted,1 lime, cut into wedges, or Greek yogurt
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.
|Saturated fat||0.8 g|
|Polyunsaturated fat||1.5 g|
|Monounsaturated fat||3.4 g|