Tortilla Soup with Beans, Greens, and Poblano Peppers

Name: Tortilla Soup with Beans, Greens, and Poblano Peppers
Yield: 8
Ingredients: 2 poblano peppers, roasted, peeled and cut into 2" x 1/2" strips (prepared ahead of time and set aside); 2 onions, chopped; 1 cup chopped garlic; 1/4 cup white wine or water; 1 jalapeno, seeded and chopped; 2 tablespoons ground cumin; 1 tablespoon dried oregano; 1/2 teaspoon freshly ground black pepper; 8 cups no-salt-added vegetable stock; 3 pounds tomatoes, coarsely chopped and roasted at 450 degrees for 30 minutes; 1/2 cup tomato paste (see note); 6 corn tortillas, plus extra to serve on the side if desired; 1/2 cup nutritional yeast; 1 teaspoon coconut aminos; 1 1/2 pounds fresh chopped spinach or other greens; 3 cups cooked pinto beans or 2 (15 ounce) cans no-salt-added or low sodium pinto beans, drained; 1/2 cup finely chopped cilantro; 3 tablespoons lime juice or to taste; Tabasco or cayenne pepper to taste

By: James Rohrbacher

by 22 members

G - BOMBS

Category: Soups and Stews

This amazing soup recipe makes enough for several meals. Corn tortillas, simmered and blended with the vegetables and broth lend an authentic Mexican flavor.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (15)

Serves 8

Ingredients

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2 poblano peppers, roasted, peeled and cut into 2" x 1/2" strips (prepared ahead of time and set aside)

2 onions, chopped

1 cup chopped garlic

1/4 cup white wine or water

1 jalapeno, seeded and chopped

2 tablespoons ground cumin

1 tablespoon dried oregano

1/2 teaspoon freshly ground black pepper

8 cups no-salt-added vegetable stock

3 pounds tomatoes, coarsely chopped and roasted at 450 degrees for 30 minutes

1/2 cup tomato paste (see note)

6 corn tortillas, plus extra to serve on the side if desired

1/2 cup nutritional yeast

1 teaspoon coconut aminos

1 1/2 pounds fresh chopped spinach or other greens

3 cups cooked pinto beans or 2 (15 ounce) cans no-salt-added or low sodium pinto beans, drained

1/2 cup finely chopped cilantro

3 tablespoons lime juice or to taste

Tabasco or cayenne pepper to taste

Instructions:

In a soup pot, sauté the onions and garlic in the white wine or water until lightly browned over medium-high heat, about 8-10 minutes. Add the jalapeno, cumin, oregano and black pepper and sauté for another minute. Add the stock, tomatoes and tomato paste and simmer, covered, for 10 minutes. Add the tortillas, nutritional yeast and coconut aminos and simmer another 10 minutes or until the tortillas are falling apart.

Using an immersion blender, blend the soup right in the pot until smooth. Alternatively, use a high-speed blender, blend in batches and return to the pot.

Stir in the spinach, cilantro, beans and poblano peppers and continue heating until the spinach is wilted and the soup is hot throughout. Stir in the lime juice and cayenne to taste.

Note: Choose tomato products packaged in non-BPA packaging.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 8

Per Serving:

Calories 359
Protein 21 g
Carbohydrates 62 g
Sugars 9 g
Total Fat 4.6 g
Saturated Fat 0.7 g
Cholesterol 0 mg
Sodium 354 mg
Fiber 17.2 g
Beta-Carotene 5781 ug
Vitamin C 64 mg
Calcium 260 mg
Iron 8.5 mg
Folate 312 ug
Magnesium 151 mg
Potassium 1490 mg
Zinc 3.4 mg
Selenium 8.4 ug

My Rating:
(click on a star to select your rating)

Blickeybear

05/09/2023 11:51 PM

Rated this recipe:

Made in 6 qt. IP on simmer.
Recipe filled IP to the top so I could add only half of the greens.
I omitted the jalapeño and halved the black pepper, but we could have tolerated more heat, so I will make it as written next time.
(And yes, I used a whole cup of garlic…it was perfect!)
Recommend!

eangel

02/22/2019 10:19 PM

Rated this recipe: (no rating)

How long are you supposed to roast the poblano peppers? And at what temp?

whoster69

01/27/2019 10:33 PM

Rated this recipe:

This was OK, but not great. It smelled great while cooking. It tasted OK, but was somehow missing something. I wish I could figure out what, because with a little work it could be great. 3 out of 5 stars.

Lobo1

01/17/2019 07:15 PM

Rated this recipe: (no rating)

I used a large can of Muirglen fire roasted diced tomatoes and a can of rotelle spicy maters. Made the recipe as described except using 3 peppers and also added some crushed chips, more cilantro, and an additional can of "chili beans" - with juice.

We liked ours best w some Frank's red hot but I know - we added salt.

End product was delish and still pretty healthy:)

Carissawnc

01/15/2019 02:04 AM

Rated this recipe:

I loved this soup. It was a lot of work so next time I will just use fire roasted canned tomatoes which will cut down on cost too since the 3 pounds of tomatoes were around $8. I did use the whole amount of garlic called for. Also, I recommend using high quality corn tortillas with fewest ingredients like from Trader Joe’s. Mine fell apart completely because i cooked it too long.

Cheri117

01/11/2019 10:16 AM

Rated this recipe: (no rating)

This sounds fabulous.... Will make today. I just got an instant pot and it seems that I could make it in there. Anyone have an experience with turning Fuhrman recipes into instant pot recipes? Thanks!

mschaeffer

01/08/2019 06:19 PM

Rated this recipe: (no rating)

Are the poblano chili peppers already dried or fresh and green?

Linda P. replies:

01/16/2019 10:04 AM

Rated this recipe: (no rating)

They are fresh, green poblano peppers.

JDallas

11/08/2015 01:56 PM

Rated this recipe:

I think it makes a big difference with this soup the type of tomatoes used for it. I used standard Romas which are not the most flavorful tomato in the world. The soup suffered for it. If you use a good organic heirloom or Campari the flavor would probably be very different.

deborah

10/30/2014 07:34 PM

Rated this recipe:

This soup is fantastic!!! The best. Unfortunately, it is very time consuming to make, so I will not have it as often as I would like. There is no published "prep time", so I timed it and it took me 70 minutes, most of that time active prep (including time to roast the peppers) I used a quarter cup garlic. I cut two tortillas in strips and fried without any oil and put on top of the soup (like in the photo) along with a small dollop of sour cream. Delicious and very pretty. Company worthy.

This comment was last edited on 10/30/2014 07:43 PM

Linda P.

09/30/2013 09:56 AM

Rated this recipe: (no rating)

Chef James has confirmed that one cup of chopped garlic is correct. He suggests buying whole peeled garlic cloves (available at stores like Whole Foods and Trader Joes) to save time. Do not buy the pre-minced garlic that is packed in oil.

KathyG

09/29/2013 09:36 PM

Rated this recipe:

I completely agree with zawask!
I did use bottled garlic which I usually find milder than fresh. Will try using fresh next time. I also used 22 ounces of baby spinach (not chopped) and the pieces didn't wilt much, so I would probably chop some next time.
Definitely worth serving to non-ETL eaters!

zawask

09/29/2013 07:27 PM

Rated this recipe:

Time consuming but completely worth the effort. I used a full cup of garlic and it wasn't too much at all. The soup's flavor is complex and delicious. My husband couldn't believe this was a ETL recipe. I think non-ETL eaters would enjoy this very much too. Great recipe.

Jackee

09/23/2013 03:08 PM

Rated this recipe:

This is worth the time for sure! Delicious! I also only put one whole bulb of garlic, a cup sounded a little too heavy to me too. I am interested to find out if that's a typo or of it's correct though.

tgrnwood

09/20/2013 09:13 PM

Rated this recipe: (no rating)

'1cup of chopped garlic'???

klaeui

09/08/2013 11:44 PM

Rated this recipe:

This was a really tasty soup that the whole family liked. I am guessing, however, that the 1 cup chopped garlic" should have been somewhat less and is maybe an error. I used a whole bulb and put the cloves on the roasting pan with the tomatoes and pepper to soften and make the taste of the garlic milder. The roasting of the peppers and tomatoes was a great idea and added a lot of flavor. Towards the end I added additional chopped fresh tomato, I blended but left some pieces, and before serving I also added a little organic frozen corn. Very tasty soup. Thanks, James.

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Tortilla Soup with Beans, Greens, and Poblano Peppers

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