Tortilla Soup

Qdoba Mexican Grill Copycat Recipe

Serves 6

1 tablespoon vegetable oil
1/2 cup red onion, minced
1/2 cup poblano pepper, diced into half-inch pieces
3 cups vegetable broth
2 corn tortillas
1 tablespoon fresh garlic, minced
2 teaspoons jalapenos, seeds and ribs removed
1/2 teaspoon cumin, ground
1/2 teaspoon chili powder, ground
2 cups fire-roasted tomatoes, diced
1/2 cup tomato, crushed
2 teaspoons kosher salt (to taste)

In a 2 quart pot over medium heat add oil, onions, and poblanos and cook for 5 minutes. Add garlic, jalapeno, cumin and chili powder and cook for an additional 5 minutes. In blender, place broth and tortillas, and puree until just about smooth. Add blended mixture to pot along with fire roasted tomatoes and crushed tomatoes, bring to a boil. Reduce heat and let simmer for 15 minutes on medium-low heat. Season to taste and serve with garnish.

Try out the Qdoba Chefs’ recommended garnishes: 1 Tbsp. tortilla chips, crushed; 1 Tbsp. zucchini, diced in 1/2 inch pieces; 2 avocados, thinly sliced; 1 tsp. fresh cilantro, roughly chopped.

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