Vegetarian Tortilla Soup
“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a vegetarian version of the classic soup, usually made with chicken. Earthy dark pasilla chile flavors the soul-satisfying broth. (Recipe adapted from Rick Bayless.)
Ingredient Notes: Pasilla chiles, sometimes called negro chiles, are medium-hot dried peppers with a flavor that defines tortilla soup in central Mexico. Find them and other dried chiles in the produce section of large supermarkets or online at melissas.com.
Epazote, an herb used in Mexican cooking, has a pungent, distinctive flavor unlike any other herb. Look for it fresh at farmers' markets or find it dried at Latin markets or online from melissas.com.
1/2 starch, 1 vegetable, 1/2 lean meat, 2 fat