Name: Tortilla Soup with Pinto Beans
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3 null dried new mexico chiles (large (or pasilla or ancho chiles, see note below)); 1 can diced tomatoes (15-ounce, preferably fire-roasted); 1 null onion (medium, chopped); 3 cloves garlic (peeled); 0.5 tsp mexican oregano ((optional)); 0.25 tsp chipotle chili powder ((or to taste)); 4 cups vegetable broth (or no-chicken broth); 4 cups water; 3 cups cooked pinto beans ((or canned, drained)); null null salt (to taste); 6 null corn tortillas; 1 null lime (large, cut into 6 wedges); 4 cups spinach (chopped, chard, or kale leaves (packed)); 1 null avocado (ripe large, cut into 0.25-inch cubes (optional, but very good)); null null tortilla chips (made from corn tortillas)

Instructions

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1

Toast the new mexico chiles (3 dried). If you have a gas stove, you can hold them with tongs over the flame one at a time for a few seconds until fragrant. But if like me you use an electric stove, put them in a dry skillet over medium heat and press them flat for a few seconds on each side. (See Notes below for using chile powder instead.)
2

When the [dried new mexico chiles] are cool enough to handle, stem and seed them, tear them into pieces, and put them in a blender along with diced tomatoes (1 can) and their juice.
3

Heat a large saucepan over medium heat. Add onion (1) and garlic (3 cloves) and cook, stirring frequently, until beginning to brown, adding [water] by the tablespoon if it starts to stick. Pour it all into the blender along with the chipotle chili powder (0.25 tsp) and process until smooth.
4

Return the pot to medium heat. When hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste. Add vegetable broth (4 cups), water (4 cups), mexican oregano (0.5 tsp) (if using), and cooked pinto beans (3 cups). Bring to a boil, then adjust heat to maintain a simmer. Simmer.
5

While the soup is cooking, prepare the tortillas (6 corn). Preheat oven to 375F. Cut each [corn tortilla] in half. Then cut each half into 0.25-inch wide strips. Place the strips in a single layer on a baking sheet and sprinkle with [salt], if desired. Bake for about 15 minutes, stirring every 5 minutes, until golden brown. Remove from oven and allow to cool uncovered until soup is ready.
6

Add spinach (4 cups) (or chard or kale) to the soup and season with [salt] to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted.
7

Ladle the soup into 6 soup bowls. Divide avocado (1) and [tortilla chips] among the bowls. Serve warm, with lime (1) wedges.