Vegetarian Tortilla Soup

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Eating Well
Nutrition per serving    (USDA % daily values)


Dinner tonight...
ab8d8da8a963   •  20 Oct   •  Report
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Ingredients for 8 servings

1 medium white onion, sliced 1/4 inch thick

1 large sprig epazote (optional; see Note)

2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided

2 cups roughly broken tortilla chips

3/4 cup shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild Cheddar (optional)

4 cups chopped chard, spinach or kale leaves

3 cloves garlic, peeled

3 large dried pasilla (negro), ancho or New Mexico chiles (see Note)

1 15-ounce can diced tomatoes, preferably fire-roasted

4 cups water

1/4-1/2 teaspoon salt

1 large lime, cut into 6 wedges

1 ripe large avocado, cut into 1/4-inch cubes

1 14-ounce package extra-firm tofu

4 cups vegetable broth or “no-chicken” broth

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