Café Verde Tortilla Soup - L.A. Times Recipe

Name: Café Verde Tortilla Soup - L.A. Times
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Roma tomatoes; 1/2 large white onion, peeled; 6 whole corn tortillas, plus 2 more cut into thin strips and fried for garnish; 2 dried ancho chiles; 2 tablespoons olive oil; 2 cloves garlic; 1 bay leaf; 1/2 cup cilantro leaves; 2 cups tomato juice; 1 cup vegetable stock, or more to taste; 1 quart water; 1 1/4 teaspoons salt; 1/4 teaspoon white pepper; 1/2 teaspoon ground dried ancho chiles, or more to taste; 1/2 cup sour cream

Servings: persons

2 Roma tomatoes
1/2 large white onion, peeled
6 whole corn tortillas, plus 2 more cut into thin strips and fried for garnish
2 dried ancho chiles
2 tablespoons olive oil
2 cloves garlic
1 bay leaf
1/2 cup cilantro leaves
2 cups tomato juice
1 cup vegetable stock, or more to taste
1 quart water
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon ground dried ancho chiles, or more to taste
1/2 cup sour cream

1
1. In batches, on a grill or rack (such as a cooling rack) over an open stovetop flame, roast the tomatoes, onion and whole tortillas until lightly spotted with brown, then roast the chiles for a few seconds (after which they'll start to burn). Break the tortillas into pieces.
2
2. Heat the olive oil in a medium saucepan. Add the garlic cloves and saute over medium-low heat for 1 to 2 minutes. Add the tomatoes, breaking them up with a wooden spoon. Add the onion, chiles, tortilla pieces, bay leaf and cilantro. Cook for 10 minutes.
3
3. Add the tomato juice, stock and water. Bring the mixture to a boil, then reduce the heat and simmer 15 minutes.
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4. Remove from the heat and, using a blending wand or blender, puree the mixture, in batches if necessary, until smooth. Strain the mixture through a sieve, pressing on the solids; discard the solids.
5
5. Return the soup to the cleaned pan and add salt, white pepper and ground chile. Rewarm the soup; if it seems too thick, stir in additional stock or water. Garnish with fried tortilla strips and sour cream.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Roma tomatoes, 1/2 large white onion, peeled, 6 whole corn tortillas, plus 2 more cut into thin strips and fried for garnish, 2 dried ancho chiles, and more.

Yes, Café Verde Tortilla Soup - L.A. Times falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Café Verde Tortilla Soup - L.A. Times

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