Quick + Easy Dinner: Vegetarian Tortilla Soup Loaded Veggies + Chiles

Step 1

Heat oven to 400°F

Step 2

Line a baking sheet with parchment, add tortillas and dress with oil

Step 3

Bake to golden and season with fine salt

Step 4

Listicle: Rachael Ray 5-Quart Cast Iron Casserole Heat oil in Dutch oven over medium-high to high heat, add zucchini, poblanos, onion and salt

Step 5

Partially cover and soften 7 to 8 minutes

Step 6

Remove half of the vegetables from the pan and grate in the garlic and add the spices and black pepper

Step 7

Add the stock, chiles and tomatillos and let come to a simmer

Step 8

Puree in a high-powered blender or with an immersion blender, then add back the reserved vegetables and simmer together 5 minutes

Step 9

Serve soup in bowls over tortillas and top with your pick of garnishes