“My Name is Anne Marie and I Hoard the Tecolote Chiles” Tortilla Soup

1 package corn tortillas, cut into 1/4-inch strips

1/4 cups avocado, canola or other high heat oil

salt and chili powder, to taste

3 large dried pecan-smoked New Mexico chiles from Tecolote Farm (or dried pasilla (negro), ancho or New Mexico chiles)

15 ounces fire-roasted tomatoes with juice

2 tablespoons olive oil

1 white onion, sliced thinly

4 garlic cloves, chopped

4 cups vegetable broth

4 cups water

1 tablespoons masa flour

3 large carrots, peeled and sliced 1/4-inch thick

1 cups red and/or yellow bell peppers, sliced into bite-sized pieces

1 teaspoons cumin, or to taste

1 teaspoons chili powder, or to taste

teaspoons salt, or to taste

1 1/2 cups fresh or frozen corn kernels

15 ounces black beans, drained and rinsed

3 cups baby spinach or Swiss chard leaves, packed

cayenne pepper, to taste

fried tortilla strips, cheddar cheese, avocado slices, fresh cilantro and lime wedges, for serving

🧂 Ingredients