Vegetarian Tortilla Soup with Roasted Poblanos

Rich and creamy with chunky roasted poblanos, this Vegetarian Tortilla Soup is a hearty soup to warm up with. It features corn tortillas, in a rich chipotle and chili powder tomato base with corn and smoky poblano peppers. While the soup is cooking on the stovetop, the poblanos are roasted peeled and diced, then stirred into the soup. Share with a side of guacamole or sliced avocado, plenty of cilantro, crunchy tortilla strips or soft tortillas. This recipe is freezer friendly, vegetarian, vegan and easily gluten free.*Note there is some overlap in prep in cook time.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Roast the Poblanos: ---
2. 2Set one oven rack to the top of the oven and preheat oven to broil.Arrange the poblanos evenly on a baking sheet. Place the poblanos on the top rack. Using tongs, turn the poblanos about every 2 - 3 minutes for a total of about 9 - 12 minutes, or until they're nice and charred (blistered) on each side. Remove from oven and transfer the peppers to a covered bowl to steam for about 10 minutes (this makes them easier to peel). The peppers will be soft at this point. Peel the skins off the peppers, working the seeds and ribs out with a little bit of running water (this helps them cool as well).Cut into strips, then into bite size pieces. Set aside.
3. 3--- Make the Soup: ---
4. 4In a 4 quart soup pot or Dutch oven add the oil on medium heat. When oil is shimmering, add the cut tortilla pieces to the hot oil. Stir frequently on medium high until strips are crisp, about 8-10 minutes (a bit of sticking here is ok).
5. 5To the tortilla strips add the minced garlic, onion and optional jalapeño pepper. Saute' for about 2 minutes on medium, stirring frequently.
6. 6To the tortilla mixture sprinkle in the cumin, chili powders and salt. Add half the corn, tomatoes, tomato paste, and veggie broth.. Bring to a simmer, stir and simmer for five minutes.
7. 7Remove from the heat and using an immersion blender (or blender), blend until soup is smooth and creamy.
8. 8Return to heat on low, stir in the remaining corn and poblano peppers. Warm through, about 5-8 minutes on low. (see note about adding black beans if desired). Squeeze half a lime juice into the soup, stir and taste for salt adjustment.
9. 9--- To Share: ---
10. 10Share tortilla soup with your favorite toppings such as lime wedges, tortilla strips* see note for homemade or tortilla chips, avocado, sour cream, grated cheddar and/or cilantro.
11. 11--- To Store: ---
12. 12Store up to three days in the refrigerator or allow to cool completely before freezing. To thaw, place in refrigerator overnight and reheat for about 10 minutes stove top on low heat.