Vegan Azteca Sopa Oaxaca Mexican Soup
"Can add cheese and sour cream if not vegan or use vegan products."
Ingredients
Nutritional
- Serving Size: 1 (763.6 g)
- Calories 500.3
- Total Fat - 12.8 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 1664.9 mg
- Total Carbohydrate - 83.6 g
- Dietary Fiber - 18.3 g
- Sugars - 14.2 g
- Protein - 18.7 g
- Calcium - 197.2 mg
- Iron - 5.3 mg
- Vitamin C - 16.4 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In deep fryer heat oil until 350 degrees.
Step 2
Line a sheet pan with paper towels.
Step 3
Fry half of the tortilla strips until golden brown, about 1 minute.
Step 4
Drain on lined sheet pan.
Step 5
Sprinkle lightly with salt, and set aside.
Step 6
In a small bowl, cover ancho chiles with boiling water.
Step 7
Let soak for 5 minutes, then strain and discard soaking water.
Step 8
Remove stems and seeds, and transfer to a high-speed blender.
Step 9
Add tomatoes and cilantro and blend for 2 minutes, or until smooth.
Step 10
Set aside.
Step 11
Heat a Dutch oven over medium-high heat, add 2 tablespoons oil.
Step 12
Once hot, add onion, carrot, celery, and poblano.
Step 13
Sauté until onion is translucent, 5 to 7 minutes.
Step 14
Add garlic, cumin, oregano, and chili powder and sauté for another 30 seconds.
Step 15
Add broth, beans and tomato-chile mixture and bring to a simmer.
Step 16
Add uncooked tortilla strips and cook for 15 minutes to allow tortillas to break down and thicken soup.
Step 17
Season to taste with salt, and pepper, and stir.
Step 18
Into four serving bowls, ladle soup and top with avocado, radishes, salsa and crispy tortillas.
Tips
No special items needed.