Tortilla Soup
Prep Time
20minutes
Cook Time
45minutes
Prep Time
20minutes
Cook Time
45minutes
Instructions
  1. In a dry skillet over high heat, toast the chiles for about a minute on each side, then cool and remove the stems and seeds. Add the chiles and garlic cloves to a food processor and process until a paste is formed. Use a little water or broth to loosen the mixture if needed. Alternatively, use 3 tablespoons of store-bought chili powder and mince the garlic by hand. See note in blog.
  2. Heat the oil in a heavy-bottomed pot over medium high heat. Add the onions, cook and stir until nearly translucent, about 3 minutes. Add the potatoes, carrots, jalapeño, chili/garlic mixture, and other spices. Mix to coat the vegetables in the spices. Cook, stirring constantly for five minutes, then add the vegetable stock, tomato sauce and hatch chiles. Bring to a boil.
  3. Once the soup is boiling, reduce to a simmer over medium low. Add the chopped tomatoes and black beans. Add the masa harina and stir well. Allow the soup to simmer for 30 minutes, or longer.
  4. Season with salt and pepper to taste.
  5. Garnish fried tortilla strips or tortilla chips right before serving.
Recipe Notes

Use 3 tablespoons of store-bought chili powder in place of the dry chiles if you prefer. To make cashew cream: soak ½ cup raw cashews in water for at least 30 mins. In a blender, add soaked cashews, and cover with fresh water. Add juice of one lemon or lime and 1 teaspoon of salt. Blend until smooth.