Tortilla Soup
Serves: 2-3
  • 2 quarts low sodium vegetable or chicken stock (I substituted it with 6 cups of water)
  • ½ large onion, split in half plus ½ large onion, finely chopped
  • 3 mini corn ears, kernels removed from cobs and milk scraped from empty cobs
  • 2 medium garlic cloves, whole plus 3-4 tsp garlic paste
  • 3 whole dried ancho chillies, seeds and stems removed, flesh torn in strips (optional) ( I had none on hand but the soup still came out pretty spicy)
  • 4-5 medium size ripe roma tomatoes, split in half
  • 1 tbsp canola or any other vegetable cooking oil
  • 1 poblano pepper, seeded and finely diced
  • Salt and black pepper to taste
  • Taco seasoning (optional)
  • 2 tsps Ground cumin
  • 2 tsps dried oregano
  • ½ cup dried black beans, pressure cooked (Make sure they are soft)
  • 1 cup fresh cilantro leaves (optional)
  • 1 tbsp corn flour
  1. Place water or stock, ½ split onion, empty corn cobs, whole garlic and ancho chillies in a big pot. Bring it to a boil over high heat and then let it simmer at low for 30 minutes.
  2. Discard onion, garlic, empty corn cobs. Strain the stock through a sieve and keep it aside.
  3. While the stock is simmering, adjust a rack to 4 inches below broiler element and turn on the broiler to high. Place tomatoes with cut side up on a oven proof pan lined with foil. Broil until charred on top surface and completely softened around 15-20 minutes.
  4. Combine roasted tomatoes, stock and ancho chillies (if using) in the bowl of blender and blend until it turns into a smooth paste. Set aside.
  5. Heat oil in a big pot over medium-high heat. When hot, add chopped onions, poblanos and corn kernels. Season with salt, pepper and taco seasoning and cook, mixing frequently until onions are softened but not browned. Add garlic paste and mix nicely and cook for about 30 seconds. Add cumin and oregano and mix. Add beans and cilantro (if using) and mix. Add the paste from the blender bowl directly or if you like it smoother, pass it through a strainer before pouring in.
  6. Whisk corn flour into soup and let it simmer so onions and poblanos are totally softened, around 5-10 minutes. Adjust seasoning.
  7. Serve garnished with crispy tortilla strips, cilantro or avocado.
Recipe adapted from Serious eats.
Recipe by Naive Cook Cooks at