Tortilla Soup

Ingredients

• 2 large dried ancho chile peppers

• 8 medium tomatoes on the vine (2 pounds)

• 4 cups low-sodium vegetable broth or unchicken broth, separated

• 1 large white onion, finely diced (200g)

• 2 garlic cloves, pressed or minced

• 1/2 tablespoon cumin

• 1 teaspoon salt

• 1/4 teaspoon pepper

• tortilla chips

• 3 cups sweet corn, frozen and thawed

• cubed avocado

Directions

Heat a cast iron skillet to medium. Once the skillet is hot, add peppers. Cook them about 2 minutes on each side just to lightly char and soften them. Slice a few slits in the peppers with a knife and pour hot water over the peppers until they are submerged. If they float to the top, cover with a plate to hold them down. Let them soak for 30 minutes. After they have soaked, remove them from the water. Pull the stems off and remove all the seeds. Put them into a blender and set aside.

Preheat your oven to 425 ℉. Line a sheet pan with parchment paper. Place the tomatoes on the parchment paper and roast them on the middle rack for 15 minutes. Flip them over and then turn on high broil to broil them for another 10-15 minutes until they are charred. Remove and add them to a blender.

In a large pot add 2 cups of the vegetable broth, chopped onion, garlic, cumin, salt and pepper. Bring to a boil, lower to a simmer, cover and cook 10 minutes or until the onions are soft. Add this mixture to blender with the tomatoes and the peppers and blend till smooth.

Add the remaining 2 cups broth to the blender and blend until smooth. Pour the soup back into the pot and add the corn. Bring to a boil, cover and then turn down to low and cook for about 15 minutes. Taste and adjust salt, pepper and/or cumin.

Ladle your soup into bowls and add chopped avocado and tortilla chips.

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 Hour
Servings: 8