Green tortilla soup!
(music swooshes)
So all I did was take six small corn tortillas.
Like, six-inch corn tortillas.
I cut 'em in half and cut 'em into little thin strips.
(tinfoil crinkles)
I lined the pan just for easy cleanup,
and we're just gonna spray 'em down with oil-
(oil fizzes)
Throw them into a hot oven,
400 or so.
(cap clicks)
And we're gonna let them get nice and golden brown
and super toasty.
And then right when they're hot and fresh out of the oven,
a little fine sea salt.
(salt clunks) Gonna spread that all over the top.
(music swooshes)
Hot soup pot.
(pan sizzles)
Olive oil.
Comin' in!
Zucchini,
onions.
(bowls clink)
Poblano!
What makes things sweat?
Salt.
Give it a stir.
(pan continues to sizzle)
Pop a lid on that.
(lid clanks)
For like seven, eight minutes,
stirring occasionally,
just to keep it from sticking.
And I'm just at medium heat here.
(music swooshes)
So I'm taking out a bit-
(spoon clanks)
of our mix of the onions,
poblano and zucchini.
A sprinkle of ground cumin,
and a sprinkle of oregano.
(lid clunks)
And then we'll grate in a few cloves of garlic.
Here's our canned tomatillos
if they don't look great in the grocery store.
And it saves you time
because you didn't have to blister them and peel them.
(pan sizzles)
And as soon as we get any kind of liquid in there,
we can start lifting up those juices.
And we're going to add our hatch chilies.
Mild, medium or hot,
or two cans of green chilies from the grocery store.
This is a jar of peeled hatch.
And,
about six cups of veg stock.
And then we let this come up to a simmer.
(music swooshes)
Okay, guys.
So we can take this off the stove
and very carefully put it into a high power blender
and puree.
Or, if you have a stick blender-
(blender whirs)
You can just literally work in the pot.
Be careful.
Stand at a safe distance.
And, this is the fun part.
We put back in a little texture
with the reserve of the zucchini poblano mixture.
Right?
(spoon clunks)
And the super fun part is building the bowl itself.
How do you want your chips? On top, right?
Yes, please!
So with tortilla soup,
you can put the chips on the bottom
if you want them soft.
Obviously, the soup will make them moist and expand
and you can eat it all together.
If you want more texture, you put it on top.
Wait'll you see the toppers.
So we're gonna take our
zucchini poblano
soup.
I like a shallow bowl for this
so you have more room to groove with the toppers.
(chips crunch)
Add some tortilla.
(bowl clunks)
And then-
(Rachael giggles)
We're going to add queso fresco.
And then,
we're going to add avocado with a little lime.
Douse it with a little lime
so it stays nice and green for you.
(bowls clink)
And then,
we're going to add a little spice
with some radish.
In this case, baby radishes.
And then, more crunch with toasted pepitas.
Gorgeous.
And then,
a little cilantro or parsley.
And then,
a little dollop of sour cream,
or crema.
Whoop!
And then,
a few jalapenos,
pickled jalapeno peppers.
(jar clunks)
And then,
a little scallion up on top of that.
Come on!
(music swooshes)