This thick, flavorful Southwestern soup comes together easily using pantry items.
- 3 cups diced onions
- 2 teaspoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 quart vegetable broth
- 1 can (28 ounces) of diced tomatoes
- 2 teaspoons minced canned chipotles in adobo sauce, or more to taste
- 1 1/2 cups crumbled corn tortilla chips
In a soup pot on medium heat, cook the onions in the oil for 5 minutes or until softened. Add the cumin and oregano and stir for a minute. Add the broth, tomatoes and chipotles, cover, and bring to a boil. Reduce the heat and simmer for about 10 minutes.
Pulverize the tortilla chips in a blender. Add about 3 cups of the hot soup to the blender and purée until smooth. To make pouring easier, add another cup of hot soup and whirl on low speed. Stir the purée into the simmering soup pot. Serve hot.
Recipe reprinted by permission of Clarkson Potter. All rights reserved.
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