Qdoba Tortilla Soup Recipe
Servings 4
Ingredients
- Vegetable Oil, 1 tablespoon
- Minced onion, 1/2 cup
- Diced Poblano pepper, 1/2 cup
- Chicken or vegetable soup broth, 3 cups
- Tortillas, 4 corn kernels
- Minced garlic, 1 tablespoon
- Seeded and diced jalapenos, 2 teaspoons
- Cumin, 1/2 teaspoon
- Chili powder, 1 teaspoon
- Diced fire-roasted tomatoes, 2 cups
- Crushed tomatoes, 1/2 cup
- Shredded chicken, 1 1/2 cups
- Shredded Monterey Jack cheese (Optional)
Instructions
- Place the oil, onions, and Poblano in a soup pot, and then sauté the mixture for five minutes while the heat is set to medium.
- Mix in the garlic, jalapeño, cumin, and chili powder until they are well distributed. Cooking should be continued for another 5 minutes.
- Utilizing a blender, combine the tortillas with the stock from the soup. Purée until it's almost completely smooth.
- Toss the fire-roasted tomatoes and smashed tomatoes in once the tortillas and broth mixture has reached a boil.
- Reduce the temperature, then stir in the spice mixture along with the shredded chicken. Cook for 15 minutes at a heat setting of medium-low.
- As a garnish, add crumbled tortilla chips and Monterey Jack cheese and season it to taste with salt and pepper.