Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup red onion, minced
• 1/2 cup poblano pepper, diced into half-inch pieces
• 3 cups vegetable broth
• 2 corn tortillas
• 1 tablespoon fresh garlic, minced
• 2 teaspoons jalapenos, seeds and ribs removed
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon chili powder, ground
• 2 cups fire-roasted tomatoes, diced
• 1/2 cup tomatoes, crushed
• 2 teaspoons kosher salt (to taste)

Instructions

1. In a 2 quart saucepot over medium heat add oil, onions, and poblanos and cook for 5 minutes.

2. Add garlic, jalapeno, cumin and chili powder and cook for an additional 5 minutes.

3. In blender, place broth and tortillas, and puree until just about smooth.

4. Add blended mixture to pot along with fire roasted tomatoes and crushed tomatoes, bring to a boil.

5. Reduce heat and let simmer for 15 minutes on medium-low heat. Season to taste and serve with garnish.

6. Try out the Qdoba Chefs’ recommended garnishes: 1 tbs. tortilla chips, crushed; 1 tbs. zucchini, diced in ½” pieces; 2 avocados, thinly sliced; 1 tsp fresh cilantro, roughly chopped.