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Poblano and White Bean Tortilla Soup

This morning I awoke to this hauntingly beautiful fog; I immediately knew it was a soup day.  This is a classic tortilla soup in the sense that it has chopped corn tortilla in the soup.  I really just went with what I had on hand for this version with white beans and poblano peppers. I topped it off with some avocado, pepper jack, and onions. I was able to whip it up really quick, a necessity on the sort of day when you would rather be curled up with an ipad in bed.

Foggy Day for Soup

Tortilla Soup on the StoveVegetarian Tortilla Soup

Poblano and White Bean Tortilla Soup

1 tablespoon olive oil

2 poblano peppers, cut into thin slices

1 medium white onion, coarsely chopped

1 clove garlic, minced

2 teaspoons ground cumin

1 tablespoon chili powder

1/2 teaspoon salt

2 corn tortillas

4 cups of vegetable stock

1 can of white beans (navy or cannelini), drained

In a large stockpot heat up the olive oil.  Add the onion and poblanos and sautee for 8 minutes.  While they are sauteeing, place the tortillas in a food processor and chop for a few seconds (not too fine).  Add the garlic, cumin, and chili powder to the pan and stir for 30 seconds, add the remaining ingredients to the pot and bring to a simmer.  Reduce heat to low and cover for 30 minutes, stirring occasionally.  Top it off with avocado, cheese, cilantro, onion, and/or chips.


Similar but different:

Borracho Beans  Roasted Butternut and Pear Soup with Pepitas  Ranch april 2012 372