Sopa Azteca (Vegetable Tortilla Soup)

There are almost as many versions of this rich, zesty, and slightly spicy soup as there are people in Mexico—some versions are thick like gravy and some are thin and brothy. My version is chunky with veggies and black beans and has a deeply flavored broth made from roasted and dried chiles thickened with tortillas that get cooked into the soup. Garnished with fried tortilla strips, avocado, fresh cilantro, and Brazil Nut Sour Cream, each bite is packed with flavor.

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Step 1

In a large, deep skillet, heat the 1 cup of the oil over medium-high heat until it reaches 350°F. Line a sheet pan with paper towels. Fry half of the tortilla strips until golden brown, 30 seconds to 1 minute. Drain on the lined sheet pan. Season lightly with salt; set aside. (Leave the remaining tortilla chips uncooked.)

Step 2

In a small bowl, cover the ancho chiles with boiling water. Let soak for 5 minutes to rehydrate, then strain and discard the soaking water. Remove the stems and seeds and transfer the chiles to a high-speed blender. Add the tomatoes and blend for 1 to 2 minutes, or until smooth. Set aside.

Step 3

Heat a large pot or Dutch oven over medium-high heat. Add the remaining 2 tablespoons of oil. When the oil shimmers and is hot, add the onion, carrot, celery, and poblano. Sauté until the onion is translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, and chili powder and sauté for another 30 seconds, or until the spices are fragrant.

Step 4

Add the broth and tomato-chile mixture and bring to a simmer. Add the uncooked tortilla strips and cook for 15 minutes to allow the tortillas to break down and thicken the soup. Add the black beans and season with salt and pepper.

Step 5

Ladle the soup into bowls and top with the crispy tortilla strips and any other garnishes (if using).

Step 6

Get Creative!

Step 7

To bulk up the soup even more, add roasted corn, chickpeas, diced and sautéed zucchini, butternut squash, or just about any other vegetables you like.

Step 8

The first week of culinary school is knife skills 101. The next few weeks? All about stock. That’s because in French cuisine, chicken stock is the backbone of great soups, sauces, and braising liquids. I use my chik’n broth the same way. And because it is the base of everything from Sopa Azteca (this page) to Savory Brown Gravy (this page), I make it myself so I can control the quality and quantity of the ingredients that go into it and the final flavor—and this broth is just as good as the stuff I made back when I was in school. The nutritional yeast lends a rich, umami flavor, and turmeric gives it that lovely, golden color associated with homemade chicken broth.

Step 9

Makes 10 cups

Step 10

In a very large stockpot or Dutch oven, combine the onions, celery, carrots, garlic, parsley, thyme, bay leaves, turmeric, nutritional yeast, salt, peppercorns, cayenne, and water. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, for 45 to 60 minutes for a deep, concentrated vegetable flavor.

Step 11

Let the broth cool slightly, then strain it through a fine-mesh strainer into a large bowl. Discard the solids.

Step 12

Stir in the chives (if using). Use immediately or cool completely and store. You can divide among freezer-safe containers, like deli containers, reusable plastic bags, or ice cube trays, and freeze for up to 6 months or refrigerate in an airtight container for up to 1 week.

Step 13

Tip:

Step 14

This broth is amazing during cold and flu season; for extra immune-boosting magic, add a 2-inch piece of peeled ginger and an extra pinch of cayenne to the finished broth and simmer for 10 minutes. Sip warm.