Zesty Vegetarian Tortilla Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 large dried pasilla peppers (or negro or ancho or new mexico chiles)
• 1 (15 ounce) can diced tomatoes, preferably fire-roasted
• 2 tablespoons canola oil plus 2 teaspoons canola oil, divided (or extra-virgin olive oil)
• 1 medium onion, sliced 1/4 inch thick
• 3 garlic cloves, peeled
• 4 cups vegetable broth (or faux chicken broth)
• 4 cups water
• 1 large sprigs epazote (optional)
• 1 (14 ounce) package extra firm tofu
• 4 cups chopped swiss chard (or spinach or kale leaves)
• 1/4-1/2 teaspoon salt
• 1 ripe large avocado, cut into 1/4-inch cubes
• 2 cups coarsley broken tortilla chips
• 3/4 cup shredded mexican melting cheese (such as chihuahua or asadero, or monterey jack or mild cheddar) (optional)
• 1 large lime, cut into 6 wedges

Recipe

• 1 holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (or, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.).
• 2 when cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (a food processor will work, though it won’t completely puree the chiles.).
• 3 heat 2 tablespoons oil in a large high sided skillet over medium heat. add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture. process until smooth.
• 4 return the pot to medium heat. when very hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. add broth, water and epazote (if using). bring to a boil, then adjust heat to maintain a simmer.
• 5 drain tofu, rinse and pat dry; cut into 1/2 to 3/4 inch cubes. heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total. add the tofu to the soup and simmer for 30 minutes.
• 6 add chard (or spinach or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. cook, stirring, until the greens are wilted, about 2 minutes, depending on the type of greens.
• 7 ladle the soup into 8 soup bowls. divide avocado, tortilla chips and cheese (if using) among the bowls. serve warm, with lime wedges.