Vegetarian Tortilla Soup with Roasted Poblanos
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Vanilla and Bean · by Traci York

Vegetarian Tortilla Soup with Roasted Poblanos

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 15%
CARBS 45G50% OF CAL
10G FIBER23G OTHER12G TOTAL SUGAR
FAT 19G47% OF CAL
2G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy tortilla soup with roasted poblano peppers, corn, and a chipotle-tomato base, finished with tortilla strips and cilantro. Hearty and warming.

mainmexicansoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 6 (385 grams) Poblano Peppers
  • 3 tablespoons Vegetable Oil (I like coconut or olive oil)
  • 4, 6 inch Corn Tortillas (cut into 1 inch strips )
  • 2 Cloves Garlic (minced, about 2 teaspoons)
  • 1/4 cup (50 grams) White Onion (diced small, about 1/4 of an onion)
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Sea Salt (+ more to taste)
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Chipotle Chili Powder (or more chili powder)
  • 1 tablespoon Pickled Jalapeño Pepper (minced (for intense heat - optional))
  • 2 cups (300 grams) Sweet Corn (divided. fresh, about two ears or frozen thawed )
  • 28 ounce (793 grams) Can of Fire Roasted Diced Tomatoes
  • 3 tablespoons Tomato Paste
  • 4 cups (885 grams) Vegetable Broth
  • Fresh Lime
  • Fried corn tortilla strips (*see note for homemade) or tortilla chips, jalapeño peppers, fresh cilantro, lime wedges, avocados
PREP
25M
SODIUM
838MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.