Servings:6 to 8

This soup is such a staple in Mexican homes that if a family invites you over for dinner on any given day, I bet there is a 50/50 chance you will be eating it. It’s also a menu staple at casual food chains and small restaurants. It is so present in our day-to-day life, that you can find precut mixes of vegetables made specifically for this soup everywhere from small-town farmers markets to large chain grocery stores. This is the kind of food Mexicans crave when we are away from home, and once you have a reliable recipe and realize how easy it is to get it right, you can make any kitchen feel like your Mexican home away from home.

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1-1/2 lb. whole ripe roma tomatoes
1 clove garlic, peeled
1/4 cup coarsely chopped white onion
1 chipotle in adobo chile sauce
1 Tbs. adobo sauce from chipotles in adobo sauce; more to taste
1/2 tsp. dried oregano
1-1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbs. vegetable oil
3 cups chicken or vegetable broth
1 bay leaf
2 medium carrots, peeled, cored, and cut into small dice (about 1 cup)
1 chayote squash, peeled and cut into small dice (about 1-1/2 cups)
1 cup green beans, stemmed and cut into small dice
2/3 cup green peas, fresh or thawed from frozen
2/3 cup corn kernels, shaved off the cob or thawed from frozen
1 medium green zucchini, cut into small dice

Preparation

Place the tomatoes and garlic in a medium saucepan, and cover with water. Bring to a boil over medium- high heat, reduce heat to medium, and simmer until the tomatoes are thoroughly cooked and the skins have started to come off, 8 to 10 minutes.

Using a slotted spoon, transfer the tomatoes and garlic to a blender, and add 1/2 cup of the cooking liquid. Add the onion, chipotle in adobo, adobo sauce, oregano, salt, and black pepper. Puree until smooth.

Heat the oil in a large pot over medium-high heat. Once hot, but not smoking, add the tomato sauce. (Use a lid to shield yourself as it will sizzle and splutter.) Stir and cook, covering partially with the lid, until the sauce thickens and darkens, 6 to 7 minutes.

Add the broth and bay leaf. Return to a gentle boil. Add the carrots, chayote squash, and green beans. Cook 4 to 5 minutes. Stir in the peas, corn, and zucchini, and cook 5 minutes more. Remove bay leaf. Season to taste with salt.