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.
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: