SOPA AZTECA

YIELDS 4 TO 6 SERVINGS

GATHER

1 cup plus 2 tablespoons neutral oil, such as avocado or grapeseed

6 (6-inch) corn tortillas, halved and cut into short, ¼-inch strips

Fine pink Himalayan salt

2 dried ancho chiles

1 (15-ounce) can diced tomatoes

1 yellow onion, chopped

1 large carrot, diced

2 celery stalks, chopped

1 poblano chile, roasted, seeded, peeled, and diced

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon chili powder

5 cups Chik’n Broth or any vegetable broth 1 cup cooked black beans (rinsed and drained, if canned)

1 teaspoon ground black pepper Optional garnishes: Thinly sliced epazote or chopped fresh cilantro, diced avocado, plant-based cheese shreds, Brazil Nut Sour Cream, and/or lime wedges

MAKE IT

1. In a large, deep skillet, heat the 1 cup of oil over medium-high heat until it reaches 350°F.

2. Line a sheet pan with paper towels.

3. Fry half of the tortilla strips until golden brown, 30 seconds to 1 minute.

4. Drain on the lined sheet pan.

5. Season lightly with salt; set aside. (Leave the remaining tortilla chips uncooked.)

6. In a small bowl, cover the ancho chiles with boiling water. Let soak for 5 minutes to rehydrate, then strain and discard the soaking water.

7. Remove the stems and seeds and transfer the chiles to a high-speed blender.

8. Add the tomatoes and blend for 1 to 2 minutes, or until smooth. Set aside.

9. Heat a large pot or Dutch oven over medium-high heat.

10. Add the remaining 2 tablespoons of oil.

11. When the oil shimmers and is hot, add the onion, carrot, celery, and poblano.

12. Sauté until the onion is translucent, 5 to 7 minutes.

13. Add the garlic, cumin, oregano, and chili powder and sauté for another 30 seconds, or until the spices are fragrant.

14. Add the broth and tomato-chile mixture and bring to a simmer.

15. Add the uncooked tortilla strips and cook for 15 minutes to allow the tortillas to break down and thicken the soup.

16. Add the black beans and season with salt and pepper.

17. Ladle the soup into bowls and top with the crispy tortilla strips and any other garnishes (if using).