I’m on my way to Mexico!
Excited to leave chilly Baltimore behind (it’s been a nice stay, Mom and Dad), I’m off to Puebla, Mexico to teach English to high school students. Puebla is the state just south of Mexico City. Its people are called poblanos. If you’re imagining peppers now instead of people (or was that just me?), that’s because Puebla is home to the poblano pepper. Can you imagine if they’d never released those to the world and kept that mild veggie a secret? I CANNOT. When dried, they’re called ancho chiles. So yes, they have two separate identities. MAGIC. There’s nothing a poblano can’t do.
I’m anticipating lots of spicy foods in my lunch break future, and hope to share some new recipes here in the upcoming months. But you don’t have to travel far for a hot bowl of one of my favorite Mexican dishes: tortilla soup. I didn’t make this soup with poblano peppers (although I totally wish I had), so chop two or three up and toss them in the pot too, along with the jalapeños. It’s a tiny touch spicy. The blended tortillas thicken the broth, and the added chickpeas beef it up a bit. Warm up with this at home:
Original Recipe from Thug Kitchen
What you need:
- 1 white onion
- 1 carrot
- 2 jalapeños
- 4 cloves of garlic
- 1 tbsp olive oil
- 2 1/2 tsp ground cumin
- 2 1/2 tsp dried oregano
- 2 1/2 tsp chili powder
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup tomato paste
- 5 cups vegetable broth
- juice of two limes
- 8 corn tortillas, cut into 1-inch squares
- 1 (15-ounce) can chickpeas (or 1 1/2 cups cooked chickpeas)
Chop the onion and carrot. Mince the garlic and jalapeños.
Heat the oil in a large pot, and sauté the onions until translucent. Then add the carrot and jalapeños for about 3 minutes. Add the garlic and spices for another minute. Stir-in the diced tomatoes and tomato paste. Then add the broth. Bring to a boil, and then lower to a simmer. Add the lime juice and tortillas pieces, and let simmer for 10 minutes.
Working in batches, pour the soup into a food processor. Pulse until smooth, with no large chunks. Serve each bowl topped with chickpeas. Go crazy with other toppings, like cilantro, crushed tortilla chips, and avocado.