Chilied Tortilla Soup with Shredded Chard

Page 117

Cuisine: Mexican | Course Type: Soups and Stews

(1 review)

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Recipe Review

A chard and chili soup with great flavour that acts as a vehicle for all sorts of toppings.

The rich tasting broth owes its flavour to roasted garlic, tomatoes and some reconstituted dried chilies. (I used ancho instead of pasilla). I added some cooked black beans to make it more of a meal in a bowl, and with shredded cheese, fried ancho chilies and crispy shards of corn tortilla, it was just that. One drawback of the soup is that it must be served once the chard is added. With family members eating at different times, I was able to work around this by leaving a bowl of washed, sliced chard in the fridge next to the soup, to be added just before the soup is reheated, one bowl at a time.

Because of the work involved in roasting, toasting and frying some of the ingredients, I’ll make a double batch of the broth next time and freeze half. Would be delicious with spinach or kale as well.

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