Light & Tangy Tortilla Soup
Serving Size
1 bowl
Servings
4
Prep Time
5 min
Cook Time
35-40 min
Ingredients
2
dried poblano (ancho) chiles
2
garlic cloves, smashed
3
sprigs cilantro
1 tablespoon
olive oil
2
green chiles, chopped
1
red bell pepper, chopped
1 cup
frozen edamame
4 cups
low sodium vegetable broth
1 teaspoon
olive oil
1 28-ounce can
fire-roasted whole tomatoes
1
onion, chopped
Directions
- 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.
Nutrition Information
| Sodium | 191.9 mg |
| Saturated fat | 0.8 g |
| Protein | 8.9 g |
| Polyunsaturated fat | 1.5 g |
| Monounsaturated fat | 3.4 g |
| Fiber | 10.7 g |
| Fat | 8.3 g |
| Cholesterol | 0 mg |
| Calories | 247.2 |
Jackie Gentilesco