Tortilla Soup

Tortilla Soup

This is not a wimpy, thin tortilla soup.  The texture is thick and rich, with a complexity created by four different types of peppers.  The roasting of the poblano and bell peppers gives a slightly smokey flavor to the dish, making you want to come back for seconds.

  • 1 to 2 poblano peppers (depending on how spicy you want it)
  • 1 red bell pepper
  • 3 Tablespoons of virgin olive oil
  • 1 medium red onion
  • 1 medium yellow onion, peeled and quartered
  • 4 garlic cloves
  • 4 cups chicken broth or vegetable broth
  • 1/2 to 1 jalapeno pepper (depending on how spicy you want it), cut in half, seeds and stem removed
  • 1 15-oz can of roasted tomatoes, or three freshly-roasted tomatoes (if you use fresh, make sure that they are naturally ripe in-season)
  • 1 rib of celery
  • 1 teaspoons chili powder
  • 1 teaspoon Penzy’s Adobo
  • 1/2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 4-oz can green chilies
  • sea salt to taste
  • 1 15-oz can of black beans, rinsed and drained
  • 2 ears of corn

Toppings (optional)

  • black olives, pits removed and chopped (I used the canned variety)
  • 1 avocado, peeled and sliced
  • grated cheddar cheese
  • sour cream
  • 1 broiled skinless chicken breast, shredded
  • 1 small bag blue tortilla chips, broken up
  • minced fresh Cilantro
  1. Pre-heat the oven broiler.  Line a baking sheet with aluminum foil.  Wash and dry the poblano peppers and the red pepper.  Place these on the baking sheet, and set under the broiler.  Broil, turning occasionally, until all sides are blackened.  Remove from the oven, and place the peppers into a glass bowl, covering with a plate.  Leave these to “sweat” for a bit.
  2. Peel both the red and yellow onions, as well as the garlic cloves.  Quarter the onions, and place both the onions and the garlic in a 64 oz. Vitamix container.  Set speed to Variable 1, and pulse until coarsely chopped.
  3. Heat the olive oil in a large soup pot.  Add the onion and garlic mixture to this, reduce the heat to low, and saute until the onions are golden.  Remove from heat.
  4. Return to the (hopefully) cooling poblano peppers and bell pepper.  Sloth the majority of the loose skin off, then slice open, removing the stem, core and the seeds.
  5. Add to the 64 oz. Vitamix container the chicken stock, jalapeno pepper, roasted tomatoes, celery, chili powder, Adobo, cumin, smoked paprika and green chilies.   Add the poblano peppers, bell pepper, and onion mixture.  Don’t wash that soup pot yet!
  6. Secure the lid on the Vitamix, and set the Variable Speed to 1.  Start the Vitamix, gradually increasing the speed until you reach 10.  Run this for six to seven minutes at Variable 10.
  7. Once the soup base mixture is hot, it’s a great time to check the salt level of your soup.  Taste the thick broth, adding sea salt to taste.  Replace the lid, and run at Variable 1 for 20 seconds to blend.
  8. Husk the corn, and cut the kernels from the cob.  Rinse the beans well.  Set aside the corn and the beans.
  9. Pour the soup base mixture into the large soup pot.  This will de-glaze all that lovely caramelization left behind from the onions, adding more flavor to your soup.   Add the corn and beans to the mixture, stirring over low heat until the corn and beans are heated through.

For serving, ladle into bowls and garnish with your choice of sliced avocado, shredded chicken, grated Cheddar cheese, sour cream, blue corn chips, black olives, and fresh cilantro.  Note: If you are “shy” of spicy soups, be sure to try yours with cheddar cheese and sour cream.  It mellows it right out!