This thick, flavorful Southwestern soup comes together easily using pantry items.
Recipe information
Yield
serves 4 to 6, yields 9 cups
Ingredients
Preparation
Step 1
In a soup pot on medium heat, cook the onions in the oil for 5 minutes or until softened. Add the cumin and oregano and stir for a minute. Add the broth, tomatoes, and chipotles, cover, and bring to a boil. Reduce the heat and simmer for about 10 minutes.
Step 2
Pulverize the tortilla chips in a blender. Add about 3 cups of the hot soup to the blender and purée until smooth. To make pouring easier, add another cup of hot soup and whirl on low speed. Stir the purée into the simmering soup pot. Serve hot.
Serving & menu ideas
Step 3
Garnish the soup with chopped avocados, sour cream, grated cheese, and/or chopped fresh cilantro. For a complete Mexican-style supper, pair the soup with Bean & Cheese Quesadillas (page 141). Assemble the quesadillas while the soup cooks. Serve natural lime frozen fruit bars or Mango Coconut Sorbet (page 271) for dessert.
