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Export 23 ingredients for grocery delivery
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