Green, Mean Vegetable-Chile Tortilla Soup | Rachael Ray

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Green, Mean Vegetable-Chile Tortilla Soup | Rachael Ray

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As Rach says, this is such a simple dinner, you’re going to love it! It’s a vegetarian—but very hearty—green tortilla soup. And if you’re not a vegetarian and want to add the traditional chicken, just shred some rotisserie chicken and stir it in. The homemade tortilla strips add great crunch and texture. 

For more hearty soups, check out Rach’s Lentil Soup and Onion Soup Gratinee.


    6 corn tortillas, halved and cut into ½-inch stripsCooking sprayFine sea salt¼ cup olive oil2 medium zucchini, diced2 poblanos, chopped1 onion, choppedSalt and pepper4 cloves garlic1 tablespoon ground cumin2 teaspoons dried oregano6 cups vegetable stock1 cup drained mild-medium Hatch green chiles from jar or three 4-ounce cans green chiles1 can whole tomatillos or 14 ounces crushed tomatillos

To Serve (your choice):

    Matchsticks or thin sliced radishes, crumbled queso fresco or Asadero, scallions sliced on bias, diced avocado with lime, toasted pumpkin seeds, cilantro, crema or sour cream, pickled jalapenos

Yield Preparation

Heat oven to 400°F.

Line a baking sheet with parchment, add tortillas and dress with oil. Bake to golden and season with fine salt.

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Green, Mean Vegetable-Chile Tortilla Soup | Rachael Ray

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Heat oil in Dutch oven over medium-high to high heat, add zucchini, poblanos, onion and salt.  Partially cover and soften 7 to 8 minutes. Remove half of the vegetables from the pan and grate in the garlic and add the spices and black pepper. Add the stock, chiles and tomatillos and let come to a simmer. Puree in a high-powered blender or with an immersion blender, then add back the reserved vegetables and simmer together 5 minutes. 

Serve soup in bowls over tortillas and top with your pick of garnishes. 


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