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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.
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.
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.