Green, Mean Vegetable-Chile Tortilla Soup | Rachael Ray – Rachael Ray Show

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As Rach says, this is such a simple dinner, you’re going to love it! It’s a vegetarian—but very hearty—green tortilla soup. And if you’re not a vegetarian and want to add the traditional chicken, just shred some rotisserie chicken and stir it in. The homemade tortilla strips add great crunch and texture. 
For more hearty soups, check out Rach’s Lentil Soup and Onion Soup Gratinee.
Heat oven to 400°F.
Line a baking sheet with parchment, add tortillas and dress with oil. Bake to golden and season with fine salt.
Heat oil in Dutch oven over medium-high to high heat, add zucchini, poblanos, onion and salt.  Partially cover and soften 7 to 8 minutes. Remove half of the vegetables from the pan and grate in the garlic and add the spices and black pepper. Add the stock, chiles and tomatillos and let come to a simmer. Puree in a high-powered blender or with an immersion blender, then add back the reserved vegetables and simmer together 5 minutes. 
Serve soup in bowls over tortillas and top with your pick of garnishes. 
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