Vegetarian Tortilla Soup
INGREDIENTS:
1.3 large dried pasilla, ancho or New Mexico chiles
2.1 15-ounce can diced tomatoes, preferably fire-roasted
3.2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided
4.1 medium white onion, sliced 1/4 inch thick
5.3 cloves garlic, peeled
6.4 cups vegetable broth or “no-chicken” broth
7.4 cups water
8.1 large sprig epazote (optional; see Note)
9.1 14-ounce package extra-firm tofu
10.4 cups chopped chard, spinach or kale leaves
11.1/4-1/2 teaspoon salt
12.1 ripe large avocado, cut into 1/4-inch cubes
13.2 cups roughly broken tortilla chips
14.3/4 cup shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild Cheddar
15.1 large lime, cut into 6 wedges.
PREPARATION:
1.Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen.
2.When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice.
3.Heat 2 tablespoons oil in a Dutch oven over medium heat.
4.Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes.
5.Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture.
6.Process until smooth.
7.Return the pot to medium heat.
8.When quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes.
9.Add broth, water and epazote.
10.Bring to a boil, then adjust heat to maintain a simmer.
11.Drain tofu, rinse and pat dry; cut into 1/2- to 3/4-inch cubes.
12.Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat.
13.Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total.
14.Add the tofu to the soup and simmer for 30 minutes.
15.Add chard to the soup and season with salt to taste, depending on the saltiness of the broth.
16.Cook, stirring, until the greens are wilted, about 2 minutes, depending on the type of greens.
17.Ladle the soup into 8 soup bowls.
18.Divide avocado, tortilla chips and cheese among the bowls.
19.Serve warm, with lime wedges.
