This simple, meat-free spin on tortilla soup is all about the ancho chilies. Anchos are dried ripe poblano chilies with a mild heat balanced by notes of tobacco, cocoa and dried fruit. The agave nicely rounds out the flavors with a touch of sweetness, so don't omit it. If you don't have any on hand, use 1 teaspoon white sugar instead. We like to top each serving with diced avocado and crumbled queso fresco.
In a Dutch oven over medium, toast the chilies, pressing with a wide metal spatula and flipping once or twice, until fragrant and a shade darker in color, 2 to 4 minutes. Transfer to a small bowl and add the boiling water. Let stand until softened, about 10 minutes.
While the chilies soak, in the same pot, heat 1 tablespoon of oil over medium-high until shimmering. Add the tomatoes, onion and garlic, then cook, turning occasionally with tongs, until charred all over, 8 to 10 minutes. If the garlic is done ahead of the tomatoes and onion, remove the cloves from the pot.
Transfer the tomatoes, onion and garlic to a blender and add the agave and 1 teaspoon salt. Drain the chilies, discarding the water, and add to the blender. Blend until smooth, about 2 minutes, scraping the sides as needed.
In the same the pot, heat the remaining 2 tablespoons oil over medium until shimmering. Add the puree and cook, stirring constantly, until slightly darkened in color and thickened, 5 to 7 minutes; it will splatter a little as it cooks. Stir in the broth and bring to a simmer. Taste and season with salt and pepper.
Divide the chips evenly among serving bowls. Ladle in the soup, then top with a dollop of sour cream and a sprinkle of cilantro.
Don't use the chili soaking water in the soup. It may give the finished dish an unwelcome bitterness.
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|Serving Size: 1 (345g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 329 (38%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 12g|
|Cholesterol 0mg||0 %|
|Sodium 519.5mg||18 %|
|Potassium 699.1mg||18 %|
|Total Carbohydrate 121.9g||36 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 111.9g|
|Protein 13.7g||20 %|
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Calories per serving: 866
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