Chile soup is one of my dad’s specialties. The spicier, the better. If you have roasted chiles, it’s quick and easy to make and paired with tortillas, makes for a filling meal. My parents sent me home with a bag of Anaheim peppers on my last visit which I roasted and froze. Here’s how:
To roast the peppers, broil for about 20 minutes on 400 then turn, broil for another 10-20 minutes or until the skin is blistered. Remove from oven and put in a sealed container, sealing the lid to trap the moisture and heat. Once they’ve cooled enough to touch, wearing gloves remove one pepper at a time, remove seeds, and peel. Chop into one inch pieces.
2 Tablespoons canola oil or water
1/2 yellow onion, diced
3-4 cloves garlic, minced
1 can diced tomatoes
1 Tablespoon ground cumin
1/4 cup roasted, peeled Anaheim pepper, or to taste
2 potatoes, cubed into 2 inch chunks
6 cups water and a bouillon cube or 4 cups water and two cups of vegetable broth
1 package Boca crumbles, Morningstar Grillers Crumbles, Yves Ground Round, or TVP
Salt to taste (optional)
1 Tablespoon minced fresh cilantro (optional)
Sauté the onion in the oil or water on medium heat until translucent. Add the garlic and sauté one minute more. Add the tomatoes, cumin, peppers, potatoes, and water or broth and bring to a boil. Simmer for about 30 minutes, or until the potatoes are soft when pierced with a fork. Add the crumbles and simmer for 5 more minutes. Add salt to taste and served garnished with cilantro.
Serve with fresh warm tortillas. I recently got this tortilla press which makes my tortillas more consistent in size and shape, plus it’s a little less of a mess to clean up than rolling them out on the counter. Just make a ball of dough, add some flour, and press!